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This is an outstanding recipe for summer sausage. It is best served fresh from the oven.
- 2 Lbs. ground Venison
- 2 Tablespoons Coarse Black Pepper
- 2 Tablespoons Mortons Tender Quick
- 1 teaspoon MSG
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/4 to 1/2 teaspoon mustard seeds
- 1/4 teaspoon Liquid Smoke
Mix all ingrediants together very well and cure in refrigerator overnight. Bake in breadpans, coffee cans, etc. upside down in cake pan 1 1/2 to 2 hours at 325 degrees, depending on the size of your pans.
You might find this recipe a bit too hot for most tastes. It doesn't hurt to cut back on the Black Pepper for a milder product.
You can also stuff this in fiberous casings, and cook for a lesser amount of time depending on the size of your casings.
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