Summer Sausage
By
Claudia McClaran
@cjmcclaran
1
Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my mother's cousin Effie Benton Moody.
Rating:
☆☆☆☆☆ 0 votes
Serves:
Unknown - depends on how thick you choose to make slices.
Cook:
10 Hr
Method:
Bake
Ingredients
- 5 lb
- lean hamburger
- 2 1/2 tsp
- mustard seed
- 2 1/2 tsp
- crushed peppercorns
- 2 1/2 tsp
- liquid smoke
- 2 1/2 tsp
- black pepper
- 5 tsp
- morton's curing salt
How to Make Summer Sausage
- 1Mix all ingredients. Refrigerate 24 hours.
- 2Mix well again and refrigerate for additional 24 hours.
- 3Mix well and roll into 10-inch long, 2-inch round rolls.
- 4Place rolls on rimmed cookie sheet (jelly roll pan), uncovered. Put in 150° oven for 10 hours.
- 5Refrigerate 4 to 8 hours before serving.
