Morton Salt Summer Sausage - Recipes - Page 6

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Results 51 - 60 of 117 for morton salt summer sausage

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51. SUMMER SAUSAGE

Mix well. Seal 2 inch diameter roll or rolls in foil. Seal both ends. Refrigerate 24 hours. Place in pan of boiling water. Boil 1 hour and ...

52. SUMMER SAUSAGE

Mix last 5 ingredients in bowl, add meat, mix well. Form into 2 rolls 8-10 inches long and wrap in foil with shiny side turned in. ...

53. SUMMER SAUSAGE

Mix well and make mushy. Refrigerate (airtight) for 24 hours. Use one piece of foil each for the three rolls and close ends well. Prong ...

54. HAMBURGER SUMMER SAUSAGE

Mix all ingredients well. Shape into 2 firm rolls. Wrap tightly in Saran Wrap and put in refrigerator overnight. Next day, wrap again in ...

55. SUMMER SAUSAGE

Blend thoroughly water and all. Form 2 long rolls. Wrap in foil (shiny side out). Refrigerate for 24 hours. Poke holes in bottom of foiled ...

56. SUMMER SAUSAGE

Put in large bowl mix with hands, refrigerate for 24 hours. For next 3 days, mix with hands 1 time per day. Continue to refrigerate. On ...

57. SUMMER SAUSAGE

Combine all ingredients. The seasonings should be cut in with a fork before using hands to totally mix. When first mixing with hands, the ...

58. SUMMER SAUSAGE

Mix thoroughly. Cover tight and refrigerate. Mix once each day for 3 days. Roll into 2 large or 3 medium rolls. Bake on a broiler pan 7 1/2 ...

59. SUMMER SAUSAGE

Mix and refrigerate overnight covered. Mix once a day for 3 days. On 4th day, form into 5 rolls about the size of Ritz crackers. Place on ...

60. SUMMER SAUSAGE

Mix well. Cover and refrigerate 24 hours. Mix again and refrigerate another 24 hours. Make into 5 rolls and bake 8 hours at 150 degrees. ...

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