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Results 71 - 80 of 200 for beef summer sausage
71. SUMMER SAUSAGE
Mix this all together. Make 2 rolls. Lay in a broiler pan. Bake 1 hour at 325 degrees. After this is baked, let set before slicing.
72. 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. ...
73. SUMMER SAUSAGE
Mix all ingredients thoroughly. Divide into desired size rolls. Wrap in foil and refrigerate for 24 hours. Unwrap and bake at 300 degrees ...
74. 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 ...
75. SUMMER SAUSAGE
Mix all ingredients, roll in foil and let stand in ice box for 3 days. Then punch holes in foil and bake in oven at 325 degrees for 1 hour ...
Mix the above ingredients together ... to commercially packaged sausage, wrap in plastic wrap ... will keep well in refrigerator for 2 to 3 weeks.
77. SUMMER SAUSAGE
Mix well, shape in three rolls. Wrap in plastic and refrigerate 24 hours. Bake 1 hour at 300 degrees. GOOD.
78. 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 ...
79. SUMMER SAUSAGE
Mix well. Shape into 2 rolls. Wrap in foil (shiny side in). Refrigerate for 24 hours. Poke holes in foil. Place on oven rack over a pan of ...
80. SUMMER SAUSAGE
Mix all ingredients well. Roll into 3 or 4 sticks. Wrap in foil and refrigerate for 24 hours. Unwrap and bake at 300 degrees for 1 hour. ...
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