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SUMMER SAUSAGE Recipe

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This recipe for SUMMER SAUSAGE is from HOPP 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 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

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

Personal Notes:
Personal Notes:

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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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