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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Hamburger Summer Sausage Recipe

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This recipe for Hamburger Summer Sausage is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds ground sirloin
4 tablespoons Morton's Tender Quick Cure Salt
1 heaping tablespoon coarse black pepper
1 tablespoon mustard seed
1 tablespoon garlic salt
1/4 teaspoon garlic powder
1 tablespoon liquid hickory smoke flavor (aka "Liquid Smoke")
1/2 teaspoon cayenne pepper
Directions:
Directions:
1. Mix well and refrigerate. Mix once a day for 3 days. On the 4th day, knead and form into 3 rolls.

2. Place on racks and bake @ 170º for 7 1/2 to 8 hours, turning every 2 hours.

3. Cool, wrap in foil, and store in refrigerator for up to 6 weeks.
Personal Notes:
Personal Notes:
1980, from a co-worker of Butch's. Really good.

 

 

 

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