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Results 31 - 40 of 117 for morton salt summer sausage
31. SUMMER SAUSAGE
Mix together all the above and refrigerate for 24 hours. Shape into 4 rolls and wrap in foil. Puncture bottom of wrap with fork 1 inch ...
32. SUMMER SAUSAGE
Mix well. Cover and refrigerate. Knead every for 3 days. On fourth day, shape into 5 rolls. Bake at 175 degrees for 5 hours on broiler pan ...
Mix together hamburger, pepper, garlic, salt, garlic powder, mustard seed, ... Punch 4 holes in foil with fork, bake 1 1/2 hours at 325 degrees.
34. SUMMER SAUSAGE
Mix, cover, and refrigerate. Knead once per day for 3 days. On the fourth day, make 3 rolls, 2 1/2 x 6 inches. Bake at 225 degrees for 10 ...
35. SUMMER SAUSAGE
Mix all together. Cover refrigerate. Knead once a day for 2 days. Third day form into rolls 8 x 3 1/2 inches. Place on broiler. Rack and ...
36. SUMMER SAUSAGE
Mix all ingredients together, let stand for 24 hours. Mixing 2 to 3 times during 24 hours. Roll in approximately 6 to 7 rolls. Wrap in ...
Mix once a day for 3 days. Keep covered and refrigerate. On the 4th day, form into 2 compact rolls. Place on broiler pan. Bake 4 hours at ...
Mix together well. Divide into 3 blobs. Roll like sausage and wrap in foil, sealing ... needed. Good for camping or Christmas and New Year's party.
39. SUMMER SAUSAGE
Mix together and cover. Place in refrigerator for 12 hours. Form 2 rolls in foil. Make slit in bottom of foil to drain. Place on rack in ...
40. SUMMER SAUSAGE
Mix all together well. Divide into 3 rolls, wrap in foil, placing shiny side of foil toward meat. Refrigerate 24 hours, then put in pan and ...
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