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Results 71 - 80 of 296 for sausage liquid smoke
71. SUMMER SAUSAGE
Mix all ingredients together for 4 days. Store in the refrigerator. Each day for 5 days, uncover and knead; return to refrigerator. At the ...
Mix all ingredients together, gently with hands (as with a meat loaf). Shape in rolls 3x6 inches long. Wrap in saran wrap; refrigerate for ...
73. SUMMER SAUSAGE
Mix all ingredients. Refrigerate, mix once a day with hands for 3 days. On the 4th day make into 3 rolls - wrap in tin foil. Place on oven ...
Combine all ingredients and mix well. Shape into roll about 2 inches round. Wrap in foil (dull side out). Refrigerate (not freeze) for 24 ...
Combine beef with water, mixing well. Blend in remaining ingredients, except pepper. Form beef mixture into 1 or 2 logs, roll in pepper. ...
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 ...
77. SUMMER SAUSAGE
Mix well and refrigerate in covered bowl. Mix once a day. On the fourth day, shape into 1 food log and bake on broiler pan at 150 degrees ...
78. HOMEMADE SAUSAGE
Mix all ingredients and make into 3 rolls. Wrap in foil. Store in refrigerator for 24 hours. Poke holes in foil to let greased drain out. ...
Mix all ingredients and roll in foil, shiny side in. Refrigerate 24 hours. Stick holes in bottom of foil. Place on oven rack. Set oven at ...
80. SUMMER SAUSAGE
Mix well in large bowl. ... bags to mix sausage. On fourth day, form ... rolls. Put on broiler pan. Bake at 150 degrees for 8 hours. Can be frozen.
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