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Results 71 - 80 of 117 for morton salt summer sausage
71. SUMMER SAUSAGE
Knead once a day for 3 days. On 4th day shape into 3 rolls, 3 inches in diameter. Bake at 175 degrees for 8 hours in broiler pan to catch ...
72. SUMMER SAUSAGE
Combine ingredients and mix well. Do not substitute for the Morton's salt. Shape into 2 rolls, ... degree oven for 90 minutes. Serve hot or cold.
73. SUMMER SAUSAGE
Mix well each day (refrigerate) for three days. On the fourth day, shape into loaves and bake 8-10 hours at 150 degrees. Turn during ...
74. SUMMER SAUSAGE
Mix together. Cover and refrigerate overnight. Take out once a day for 3 days. On 4th day form into rolls. Put on broiler rack and pan. ...
75. SUMMER SAUSAGE
First day - mix well, ... at 140 degrees. Bake for 8 hours, turning every hour. Sausage will form own casings. When cool, store in refrigerator.
76. SUMMER SAUSAGE
Mix thoroughly and let stand, refrigerated in a covered bowl overnight. Roll in rolls 2 inches across. Let stand 1 to 2 hours. Wrap in foil ...
77. SUMMER SAUSAGE
Mix well. Refrigerate in a covered bowl 3 days. Form into 5 rolls. Place on rack of broiler pan and bake at 150 degrees for 15 to 17 hours. ...
78. SUMMER SAUSAGE
Slowly add spices to hamburger. Mix well, cover and refrigerate overnight. Mix once a day for next 3 days. On 4th day form into 3 rolls ...
79. SUMMER SAUSAGE
Mix well. Shape into rolls. Wrap in plastic. Refrigerate for 24 hours. Unwrap - bake at 300 degrees for 1 hour.
80. SUMMER SAUSAGE
Mix all ingredients together. (Leave ground beef uncooked.) Refrigerate for 3 days. Mix again and divide into 6-8 parts. Shape each part ...
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