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This recipe for SUMMER SAUSAGE, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, January 10, 2009


2 lbs. very lean ground meat or venison
1/4 tsp. salt
1/4 tsp. black pepper, fine ground
1/8 tsp. garlic powder, not garlic salt
2 tbsp. Morton Tender Quick curing salt
1 tbsp. whole mustard seed
3/4 cup water
1 tbsp. Liquid Barbecue Smoke

Coarse ground black pepper to roll sausages in

1. Put water in bowl and whisk the seasonings (except coarse ground black pepper) together. Mix well.
2. Add ground meat. Mix with hands.
3. Divide into three rolls, 2 - 2-1/2 inches in diameter.
4. Sprinkle coarse ground back pepper on waxed paper and roll until all the pepper absorbed. I like it very liberally covered with pepper. Try some heavier than others to see how you and your family like it.
5. Wrap rolls tightly in foil and refrigerate 24 -36 hrs. I think 36 hrs. cures better.
6. Remove foil and bake on wire rack with drip pan underneath for 1 hr. at 350.
7. Slice thin and serve with party bread or crackers. Ritz is my personal favorite.

Personal Notes:
Personal Notes:
YOU MUST USE CURING SALT, NOT REGULAR SALT. Another curing salt other than Morton's would be fine. They can be found at a Feed store or call Morton's sales office. (Contact Dolores German if you just need enough to try the recipe.)

Summer Sausage is not supposed to need refrigeration, but I keep it there.

Wonderful chopped up in scrambled eggs.




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