Over Baked Summer Sausage

 Im first posting recipes from my Facebook page.....


Oven Baked Summer Sausage
5 lbs Meat (ground)
5 tsp Morton Tender Quick Curing Salt
2 1/2 tsp mustard seed
2 1/2 tsp pepper
2 1/2 tsp garlic salt
2 tsp liquid smoke or hickory smoke salt


Mix all together (I just use my hands and get in there and mix all the meat and stuff together)
Cover. Refrigerate.
2nd day mix again with your hands. Put back in fridge covered.
3rd day form into rolls with your hands no need for any casing.


You should get about 8 rolls. The thicker you make the rolls the longer it takes for them to cook.


Bake on broiler pan at 200' for 4-8 hrs.
Or I use the racks from our smoker and put them over a flat pan and the rolls on the rack.
Turn every 2 hours.


Now cooking time depends on how thick your rolls are and what type of meat you use.
Deer and elk will be less time cooking as they are not as fatty and over cooking that meat will
make your rolls dry. I sometimes mix a bit of ground beef with my deer or elk because we dont have much fat added to our ground deer/elk at the butcher.


So when its done cut when cool and have with cheese and crackers.


You can wrap your extra rolls in foil and freeze too !!!