Homemade Summer Sausage
- Minutes to Cook:
- Number of Servings: 35
Ingredients
4 lb. lean ground beef (can use half ground venison)2 cups water1 T. Liquid Smoke1/4 cup finely chopped onion (or 1/4 tsp. onion powder) 6 T. Morton Tender Quick or Cure Salt3/4 tsp. mustard seed3/4 tsp. garlic powder4 tsp. sugar
Mix all ingredients well (by hand is best). Roll into 5 rolls as firmly as possible. Place on aluminum foil SHINY SIDE NEXT TO MEAT. Wrap so seam side is UP. Allow to stand in refrigerator 24 hours. Remove from fridge and punch holes in bottom of the rolls with sharp knife or fork (this allows fat to drain off while baking).
Place rolls on rack in pan (I use small cooling rack placed on cookie sheet -- cover pan with foil before baking or fat may burn onto pan).
Bake at 325 degrees F. for 1-1/2 hours. When done, remove from oven and remove foil, letting meat cool. When completely cooled, re-wrap in new foil. Freezes well!
Serving Size: Makes about 5 18-inch sticks
Number of Servings: 35
Recipe submitted by SparkPeople user ANNIEMK3.
Place rolls on rack in pan (I use small cooling rack placed on cookie sheet -- cover pan with foil before baking or fat may burn onto pan).
Bake at 325 degrees F. for 1-1/2 hours. When done, remove from oven and remove foil, letting meat cool. When completely cooled, re-wrap in new foil. Freezes well!
Serving Size: Makes about 5 18-inch sticks
Number of Servings: 35
Recipe submitted by SparkPeople user ANNIEMK3.
Nutritional Info Amount Per Serving
- Calories: 173.5
- Total Fat: 13.4 g
- Cholesterol: 48.6 mg
- Sodium: 1,241.0 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 0.0 g
- Protein: 11.5 g
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