Morton Salt Summer Sausage - Recipes - Page 9

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Results 81 - 90 of 117 for morton salt summer sausage

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81. SUMMER SAUSAGE

Mix like meat loaf with hands. Make 3 (6") rolls. Wrap in Saran Wrap and refrigerate 24 hours. Unwrap and bake at 300 degrees for 1 hour ...

82. SUMMER SAUSAGE

Mix ingredients. Divide and make two rolls. Put in foil. Poke holes in foil and refrigerate 24 hours. Put foil rolls in pan and bake at 350 ...

83. SUMMER SAUSAGE

Mix all ingredients. form into 3 or 4 rolls. Wrap tightly in foil. Let stand in refrigerator 24 hours. Poke holes in bottom, sides and top ...

84. SUMMER SAUSAGE

Put ground chuck in large mixing bowl, add all dry ingredients and the liquid smoke to the cup of water. Pour into the ground chuck and mix ...

85. SUMMER SAUSAGE

Mix well. Make 2 rolls. Wrap in tin foil. Refrigerate 24 hours. Put in pan to bake, foil seam on top. Bake 45 minutes to an hour at 350 ...

86. SUMMER SAUSAGE

Mix all ingredients. Shape into 3 to 4 logs. Wrap in tin foil. Let set in refrigerator overnight. Poke holes in bottom of tin foil. Set in ...

87. SUMMER SAUSAGE

Mix all ingredients together. Divide into half and shape on foil like a roll of bologna. Wrap tightly. Refrigerate 24 hours.

88. SUMMER SAUSAGE

Mix all ingredients well, divide into 2 equal parts, roll in foil, refrigerate 24 hours, punch holes in bottom of foil and bake in 350 ...

89. SUMMER SAUSAGE

Mix well with hands; form into 4 small rolls about 8 inches long. Wrap in foil paper and store in refrigerator for 24 hours. Poke holes in ...

90. SUMMER SAUSAGE

Day 1 - Mix hamburger with salt and spices. Cover and refrigerate. ... of oven for 4-4 1/2 hours at 170 to 180 degrees. Turn rolls every hour.

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