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Hickory Smoked Sausage Recipe

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This recipe for Hickory Smoked Sausage, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Al Gelineau
Added: Tuesday, December 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs ground chuck ,
3 tbsp Morton Tender Quick Salt,
1/4 tsp garlic powder,
2 tsp Liquid Smoke (Hickory)

Directions:
Directions:
Mix all ingredients thoroughly by hand in large bowl. Divide into 4, and roll into sticks. Refrigerate 24 hours. Bake on rack at 300 for 1 hour. (meat stays red)

Preparation Time:
Preparation Time:
approx 1 1/2 hours
Personal Notes:
Personal Notes:
Similar to Salami

 

 

 

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