Sausage Liquid Smoke - Recipes - Page 6

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Results 51 - 60 of 296 for sausage liquid smoke

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51. GROUND BEEF SUMMER SAUSAGE

Mix all ingredients together and form into rolls 2 inches in diameter. (Makes about 4 rolls.) Seal each roll in aluminum foil and ...

52. HOMEMADE SUMMER SAUSAGE

Mix and knead 5 minutes every day for 4 days. On 4th day, knead and bake 7 hours at 200 degrees.

53. INDIAN SUMMER SAUSAGE

Mix well. Divide in half, roll tightly in foil. Bake on broiler pan 1 1/2 hours at 350 degrees. Pierce underside of foil before baking to ...

54. SUMMER SAUSAGE

Add Liquid Smoke to water and combine all ... over at end of one hour. Wrap in foil to store in refrigerator or freezer. Barnstompin' "Rebels"

55. BARRY'S VENISON SAUSAGE

Mix well. Shape into long roll; wrap in aluminum foil (shiny side toward meat). Refrigerate 24 hours. Pierce holes in bottom of foil with ...

56. HAMBURGER SAUSAGE (Homemade)

Mix together - roll into 3 rolls in foil (dull side out). Let stand 24 hours in refrigerator - punch holes in bottom of each roll. Place on ...

57. SUMMER SAUSAGE

Mix together like a meat ... and pour off liquid. Rewrap and refrigerate another ... deer go farther and less fat then just beef. This goes fast.

58. HAMBURGER SUMMER SAUSAGE

Mix all ingredients well together with hands. Shape into 3 rolls. Wrap in foil, shiny side in. Refrigerate 24 hours. Poke holes in foil and ...

59. BARB DEER SAUSAGE OR SALAMI

Mix and knead like bread for 5 minutes. Cover and refrigerate at least 24 hours but no longer than 36 hours. Bake on broiler pan, cookie ...

60. SUMMER SAUSAGE

In a large bowl combine all ingredients and form into 2 logs. Wrap each log with aluminum foil - shiny side out. Refrigerate for 24 hours. ...

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