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Instructions: From "Barbecuing & Sausage-making Secrets" by the Culinary Institute of Smoke Cooking, Charlie & Ruthie Knote. Mix the spices with the water, then mix this with the ground meats thoroughly. Grind again with a hamburger plate (1/8 inch holes) for a finer textured
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Recipe: Venison/Elk Mettwurst Smoked Summer Sausage Categories: None Yield: 1 servings 2 1/2 lb Deer or elk; trimmed 1 1/2 lb Pork shoulder or butt; -- untrimmed 1 tb Canning salt 1 1/2 tb Ground pepper 4 ts Morton's Tender-Quick 1 ts Sugar 3 ts Garlic powder 1/2 ts MSG 1/4 ts Cayenne pepper; or
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This recipe is all deer. If you'd like the sausage to be a bit more tender and moist, replace two pounds of the venison with fatty pork trimmings, ground coarsly. Here's the recipe.
www.free-venison-recipes.com

Try Nueske's Famous Applewood Smoked Meats featuring our awarding-winning Smoked Bacon, Smoked Ham, Smoked Summer Sausage, Smoked Pork, Smoked ...
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All the trimmings left over and the general cutting of the deer leaves trim. Most people want sausage, burger, or both. Tel the person taking the cutting card if you want burger. Split it up any way you want. 25% trim for burger, the rest for sausage. Or try 10 pounds of burger, the rest
www.wisconsinrivermeats.com

From "Barbecuing & Sausage-making Secrets" by the Culinary Institute of Smoke Cooking, Charlie & Ruthie Knote. Mix the spices with the water, then mix this with the ground meats thoroughly. Grind again with a hamburger plate (1/8 inch holes) for a finer textured sausage. Makes 3
www.bigoven.com
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Smoked Summer Sausage Recipe