ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Summer Sausage

Misc.

Susan,IL (09:01:45 AM) :

Summer Sausage
Recipe By : Aunt Betty
Serving Size : 5

5 pounds hamburger -- (not ground chuck)
5 teaspoons Mortons tender quick salt -- (rounded teaspoons)
2 Tablespoons Mustard seed
2 teaspoons Course black pepper
2 teaspoons garlic salt
1 tablespoon Hickory smoke salt

Knead all ingredients together. Place in the refrigerater for four days. Knead mixture every day. On the fourth day, make into 5 rolls and bake on a rack for six hours at 200 degrees. Turn four times during baking.
- - - - - - - - - - - - - - - - - -
NOTES : You can use ground venison or a mixture of venison and hamburger.


MsgID: 31328
Shared by: Susan/IL
In reply to: Recipe: Recipes Using Ground Beef - 1999-06-24
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (23)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Slow Cooker Moroccan Chicken
  • SLOW COOKER MOROCCAN CHICKEN 2 tablespoons McCormick® Mixed Pickling Spice 1 large onion, cut into thin wedges 3 1/2 pounds chicken breasts and thighs, skin removed 1/4 cup flour 1 teaspoon McCormick® Garlic Salt 1/4...
  • Black Bean Dip with Corn and Basil
  • BLACK BEAN DIP WITH CORN AND BASIL 1 cup frozen corn kernels 1 tsp extra virgin olive oil 1 1/2 cups cooked black beans, drained (big can of black beans, drained and washed) 2 to 4 tbsp salsa 2 tbsp water or enough...
  • Linguine with Steamed Clams and Mussels
  • LINGUINE WITH STEAMED CLAMS AND MUSSELS "Although this pasta dish consists of fairly basic and quick cooking ingredients, you can give it a formal presentation. I steam just the clams or mussels if I’m serving this di...
  • Tuscany 2006 Journal Entry #2-Arrival Day
  • Tuesday & Wednesday, March 21st & 22nd What can we say about yesterday and today? Where to start?….I’ve been awake now for 29 hours…. We awoke Tuesday morning in New York and headed for the American Museum of Natural H...
ADVERTISEMENT
  • Potato and Leek Gratin
  • POTATO AND LEEK GRATIN "This technique of simmering potatoes in seasoned milk before baking produces an exceptionally rich-tasting cheesy gratin." 2 cups fat free or low fat milk 4 cloves garlic, peeled and shy 1 bay...
  • Fresh Strawberry Chiffon (for diabetics)
  • FRESH STRAWBERRY CHIFFON This fresh strawberry chiffon pie is especially for diabetics. Please refer to the nutritional information below. 1 cup water 1 envelope Knox unflavored gelatin 20 ounces Kool Aid unsweete...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Summer Sausage
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!