makes 4 14 x2 in. logs
JANE's StoryWhen I married into my husband's family I learned they had a 75 year old tradition each Thanksgiving. It was making Summer Sausage. Not the usual casing sausage, but made with HAMBURGER! We have made oodles of this in our 30 year marriage and now our 3 grown sons do, too. We'll probably be making this 75 years from now...somewhere in our family tree. Venison can be used as well and it's delicious! The ingredients will make several batches of this sausage. The Tender Quick lasts forever.
ground hamburger (no lean burger)
liquid smoke (found near barbecue sauce)
morton salt tender quick (found in dark blue bag in spice aisle)
coarse ground pepper
1In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
2NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
3IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.