Summer Sausage
Yield
2 large rollsPrep
5 minCook
90 minReady
95 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Lb |
ground beef
|
*
|
| ¼ | teaspoon |
black pepper
coarse |
|
| 2 | tablespoons |
kosher salt
(curing salt) |
|
| ¼ | teaspoon |
garlic salt
|
|
| 1 | tablespoon |
liquid smoke
|
*
|
| ¼ | teaspoon |
mustard seeds
|
|
| ¼ | teaspoon |
onion salt
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Lb |
ground beef
|
*
|
| 1.3 | ml |
black pepper
coarse |
|
| 3E+1 | ml |
kosher salt
(curing salt) |
|
| 1.3 | ml |
garlic salt
|
|
| 15 | ml |
liquid smoke
|
*
|
| 1.3 | ml |
mustard seeds
|
|
| 1.3 | ml |
onion salt
|
Directions
Mix all ingredients well.
Form into 2 rolls and wrap tightly in foil.
Referigerate 24 hrs.
Bake over broiler pan with water at 350℉ (180℃).
for 1½ hrs.
Remove from foil after baking. Good served hot or cold.
