Summer Sausage

Hello Dear Hearts,

You know sometimes you just forget what you know.  Be it in art, which such great teachers as Karen Bonaker, Marilyn Sholin and Jeremy Sutton, my digital teachers help me remember my art training of many years ago.  Life in general and we all help each other with this task.  Who helps me remember about the past things I have cooked and why I started cooking them?   After a nasty week of Eldon getting better with a bout of onion salt in some summer sausage we purchased,  I did remember ------- I have a recipe of SUMMER SAUSAGE  without any of the ingredients he is deathly allergic to.

Please enjoy this recipe and as a note at the bottom I put a little foot note stated it is ugly but really good.   I can't remember where I got the recipe but thank you whoever for it.  I use to make it all the time and now have a batch in the refrigerator  doing what things do in there before they cook   

Here goes:



SUMMER SAUSAGE




2 lbs of lean hamburger  ( I use 93/7 mix)
2 T. Morton's quick cure ( now called Morton's Tender Quick)
3/4 t. crushed red pepper
1/2 t. minced garlic or powdered garlic
1/2 t. peppercorn
1/2 t. liquid smoke
1 t. mustard seed
2/3 c. water


Mix all ingredients together and let stand 24 hours in refrigerator.  Be sure and cover with foil tightly or it will smell the refrigerator up quite nicely.  Make into 2 rolls and place each on piece for foil shine up .  Seal and make 2 slits in bottom of rolls.  Place on trivet in shallow pan (aka broiler pan).  Bake 2 hours at 250 degrees.  Cool and wrap in saran wrap and foil.  Store in refrigerator and it also freezes well.   To serve slice and serve with crackers and cheese.   


Like I said it looks ugly but really yummy.  One of the goodie packages I gave our mail man one year had some of this in it.  They loved it.  Their kids wouldn't eat it because it was ugly.   


Had to share this with you and hope you try it and enjoy it.   


Thanks for stopping by and see you in the next post.  

SUMMER SAUSAGE