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Results 51 - 60 of 151 for morton tender quick sausage
51. 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 ...
52. 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 ...
53. 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 ...
54. HOMEMADE SAUSAGE
Mix all together thoroughly. Cover. ... mixture into 5 sausage shaped rolls. Bake for 8 ... slice thin and enjoy. Refrigerate finished product.
55. SUMMER SAUSAGE
Put all ingredients in mixing bowl. Mix until water is absorbed. Shape into 3 rolls. Wrap in Saran Wrap. Leave in refrigerator 24 hours. ...
56. SUMMER SAUSAGE
Mix all spices with water, add meat and mix well. Cover and refrigerate for 24 hours. Mix 3 times during this period. Form into 2 long ...
Mix the above ingredients together ... to commercially packaged sausage, wrap in plastic wrap ... will keep well in refrigerator for 2 to 3 weeks.
58. 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 ...
59. SUMMER SAUSAGE
Lean hamburger works best. Mix all together. Divide into 3 rolls. Wrap in saran wrap. Refrigerate overnight (24 hours). Unwrap from saran ...
Mix all ingredients well and shape into a roll about 9 inches long. Wrap in foil and cool in refrigerator 24 hours. Bake at 350 degrees for ...
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