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Recipe(tried): Super Summer Sausage from Wisconsin

Misc.

OK, here 'tis...

SUPER SUMMER SAUSAGE FROM WISCONSIN...

2 lbs. Ground Sirloin
1/2 C. Water
1-1/2 tsp. Liquid Smoke *
1/4 tsp. Onion Powder *
1/4 tsp. Minced Garlic *
1/2 tsp. Mustard Seed *
1/2 tsp. Freshly Ground Black Pepper *
1 T. Morton "Tender Quick" (NOT tenderizer)
2 tsp. sugar *

Mix all ingredients well; roll into 2 or 3 rolls as firmly as possible. Place on aluminum foil with shiny side next to meat. Wrap so seam sideis up. Allow to stand in the refgrigerator for 24 hours. Punch holesin the bottom of rolls. Place on a rack in a pan and bake at 325 degrees for 1 hour. Unwrap logs and continue baking 1/2 hour more. Wrap again in foil and refrigerate before slicing.

* Add or subtract from seasonings as desired. (I add at least 1/4 tsp more to all but the sugar.)

I've made this with regular hamburger. Too "hamburger-ery". I've made it with ground venison - absolutely delicious!!! This recipe is tried and true. A friend and I got the original recipe and massaged it to taste more like store-bought summer sausage. Trust me. You'll love it!

Judy



MsgID: 0042389
Shared by: Judy/WI
In reply to: ISO: Judy/WI more
Board: Cooking Club at Recipelink.com
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