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Results 61 - 70 of 273 for smoked hamburger sausage
61. SUMMER SAUSAGE
Add Liquid Smoke to water and combine all ... Mix well into hamburger. Cover and refrigerate overnight. ... refrigerator or freezer. Barnstompin' "Rebels"
Knead together. Put in covered bowl. Refrigerate. Knead 5 minutes a day for 4 days. On the 4th day, form into 5 rolls. Bake for 9 hours at ...
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 ...
Combine beef with water, mixing well. Blend in remaining ingredients, except pepper. Form beef mixture into 1 or 2 logs, roll in pepper. ...
65. SUMMER SAUSAGE
Mix together. Divide into 2 portions. Roll 8-inch long in foil. Twist ends. Refrigerate 24 hours. Place in water. Boil 60 minutes. Remove. ...
Mix all ingredients well. Refrigerate 24 hours in covered container. Then mix again and let stand in refrigerator another 24 hours in ...
67. 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. ...
Mix together and roll in aluminum foil and refrigerate overnight. In the morning, place roll still wrapped in broiler pan. Poke holes in ...
69. SUMMER SAUSAGE
Deer meat can be used ... water and liquid smoke; stir well. Pour mixture ... for 4-8 hours at 200 degrees. After cool, store in a cool place.
Mix together and refrigerate. Take out and knead once a day for three (3) days. On the fourth day divide into fourths and roll out into ...
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