Sandy's Summer Sausage You Have To Try

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Sandy's Summer Sausage

"This is so easy with extraordinary effects. A mildly spiced summer time sausage made with mustard seed and black pepper. It's brilliant for snacks with chunks of cheese at the facet."

Ingredients :

• 2 kilos ground red meat
• 2 tablespoons mustard seed
• 1 tablespoon garlic powder
• 2 tablespoons liquid smoke flavoring
• 2 tablespoons sugar-primarily based curing mixture (together with Morton® Tender Quick®)
• 1 teaspoon coarse ground black pepper

Instructions :

Prep : 15M	Cook : 16M	Ready in : P1D

• In a big bowl, blend together the floor red meat, mustard seed, garlic powder, liquid smoke, curing salt, and pepper the use of your fingers. Form into equal logs, and wrap every one in aluminum foil with the shiny side dealing with the beef. Refrigerate for 24 hours.
• Preheat the oven to 325 stages F (a hundred sixty five ranges C). Poke small holes through the aluminum foil inside the bottom of the beef rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.
• Bake for 90 mins in the preheated oven. Cool barely, then refrigerate for 12 hours before unwrapping and serving.

Notes :

• Reynolds® Aluminum foil can be used to keep meals moist, cook dinner it flippantly, and make smooth-up less difficult.

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