Summer sausage question
11-29-2004 | 03:04 PM
#2
Giant Nontypical
Joined: Feb 2003
Posts: 5,643
Likes: 0
From: the woods of NJ.
RE: Summer sausage question
Venison summer sausage - Sent in by Elda Villarreal - Kingsville, TX
2 lbs. ground venison
1/4-teaspoon salt
1/4-teaspoon pepper
1/2-teaspoon garlic powder
2 tablespoons Morton's Tender Quick
1 tablespoon whole mustard seed
1 tablespoon liquid smoke
1 cup water
Mix all ingredients well and shape into 1-lb logs. Roll each log in coarse black pepper, then wrap each log in aluminum foil and refrigerate for 24 hours. After 24 hours remove foil and bake in pans with racks (or bake on oven racks with a pan under the rack to catch drippings) in oven for 1 to 1 1/2 hours at 350 degrees. After the sausage cools refrigerate overnight allowing all flavors to blend well. Slice the logs into thin slices and serve with your choice of sauce of sauces or spreads. This sausage can be frozen.
Taken from
http://www.whitetails.com/recipes5.html#g27
2 lbs. ground venison
1/4-teaspoon salt
1/4-teaspoon pepper
1/2-teaspoon garlic powder
2 tablespoons Morton's Tender Quick
1 tablespoon whole mustard seed
1 tablespoon liquid smoke
1 cup water
Mix all ingredients well and shape into 1-lb logs. Roll each log in coarse black pepper, then wrap each log in aluminum foil and refrigerate for 24 hours. After 24 hours remove foil and bake in pans with racks (or bake on oven racks with a pan under the rack to catch drippings) in oven for 1 to 1 1/2 hours at 350 degrees. After the sausage cools refrigerate overnight allowing all flavors to blend well. Slice the logs into thin slices and serve with your choice of sauce of sauces or spreads. This sausage can be frozen.
Taken from
http://www.whitetails.com/recipes5.html#g27
