Picnic Sausage Popular Recipes

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Picnic Sausage

"This is a picnic sausage, comparable in taste to salami. Nylon netting is available in any cloth store."

Ingredients :

three pounds floor pork
1 pound floor spicy beef sausage
1/4 cup sugar-based curing mixture (inclusive of Morton® Tender Quick®)
2 teaspoons liquid smoke flavoring
1 half teaspoons garlic powder
2 teaspoons complete peppercorns
1 teaspoon paprika
1 pinch dried sage
2 tablespoons dried minced onion
four (12x18 inch) portions of nylon netting

Instructions :

Prep : 30M	Cook : 16M	Ready in : 30M

In a big bowl, blend collectively the floor red meat, pork sausage, curing salt, liquid smoke, garlic powder, peppercorns, paprika, sage, and onion flakes until properly combined. Cover, and refrigerate for 24 hours.
Preheat the oven to 225 levels F (one hundred ten tiers C).
Divide the beef mixture into 4 identical portions, and shape each piece into an eight inch lengthy log. Place each log onto a chunk of netting, and roll tightly. Twist the ends and tie with string, or fold beneath. Place sausage rolls on a broiling pan with a rack.
Bake for 5 half of to six hours in the preheated oven. The internal temperature of the sausage ought to be 160 levels F (70 levels C). Remove and funky. Remove nylon internet, and wrap sausage in foil. Refrigerate overnight earlier than slicing. Store inside the fridge for up to two weeks, or freeze for up to 2 months.

Notes :

Use all floor pork, and omit the paprika, sage and onion flakes for a milder sausage. This variant can be cooked for three /2 to 4 hours.

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