"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Polish Summer Sausage Recipe

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This recipe for Polish Summer Sausage, by , is from Recipes of Anna Clark, Family and Friends, 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!

Jean Key


5 lbs. hamburger meat
5 heaping tsp. Morton curing tender salt
2 tsp. hickory smoke salt
2 tsp. liquid smoke
4 1/2 tsp. mustard seed
2 1/2 tsp. cracked pepper, coarse ground
3 tsp. garlic salt

Mix all ingredients in a large mixing bowl.
Divide into 3 portions.
Package and store in refrigerator 3 days.
Each day knead each package once to remix ingredients.
On 4th day divide and roll each package into 3 sausage links.
Bake at 150 on broiler pan with water in bottom for 7 hours.
Turn once at 3 1/2 hours.
Cool and wrap in plastic wrap.
Can be frozen.
Serve with crackers etc.




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