"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Summer Sausage, by Nancy Mills, is from Nancy's Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lbs. ground beef 1 cup water 3/4 tsp. onion powder 3/4 tsp. garlic powder 1 1/2 tsp cracked black pepper 1 1/2 tsp. liquid smoke 5 tsp. Morton's tender quick salt 1 1/2 tsp mustard seed.
Mix together all ingredients. Divide into 4 equal rolls. Wrap each roll in foil shiny side out. Refrigerate 24 hours. Bring large kittle of water to boil. Place secrecy wrapped rolls in water, boil 1 hour. Cool and drain. Rewrap and refrigerate or freeze.
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