SUMMER SAUSAGE Recipe
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Ingredients: |
Ingredients: 5 lb hamburger (high fat content) 5 rounded t Morton’s Tender Quick Salt 2½ t mustard seed 2½ t garlic salt 1 T Hickory Smoke Salt 2½ t coarse ground pepper
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Directions: |
Directions:First day: Mix well, cover and refrigerate. Second day: Repeat. Third day: Form into 5 rolls. Place on rack of broiler pan.
Put in 140 degree oven on bottom rack for 8 hours. Turn rolls every two hours. Cool well before storing. Freeze wrapped in aluminum foil. Slice thinly to serve.
Rose Rauter Hopp |
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Personal
Notes: ***************************************************** FAMILY STORY - PROCESSING THEIR OWN FOOD
Lisa said she remembers her Dad using deer meat in sausage, mixed with pork. Nina Wolf Dubes said they made venison sausage too. She remembers cleaning the casings in the kitchen. "It was like playing with a tube of water making waterfalls. Butchering chickens was fun because I got to play with the eggs. I didn't like the smell of burning off the last of the down that you couldn't pull out." *****************************************************
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