Toms Peppered Holiday Summer Sausage Recipes

TOMS PEPPERED HOLIDAY SUMMER SAUSAGE

Steps:

• In large bowl mix all ingredients well.
• Roll into 2 or 3 rolls.
• Wrap each roll in aluminum foil with shiny side.
• towards meat.
• Refrigerate 24 hours.
• Punch holes in bottom of foil with fork.
• Place on a rack in a baking pan to catch drippings.
• Bake at 325 degrees for 1-1/4 hour.
• Let cool and remove foil and dab off any grease with a paper towel.
• Rewrap with new foil and refrigerate 24 hours then ENJOY!

SUMMER SAUSAGE

Steps:

• In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
• On the fourth day, preheat oven to 200 degrees F (100 degrees C).
• Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.

TOMS HOLIDAY SUMMER SAUSAGE

Steps:

• In Large Bowl mix all ingredients well.
• Roll into 2 or 3 rolls.
• Wrap each roll in aluminum foil shiny side toward meat.
• Refrigerate 24 hours.
• Punch holes in bottom of foil with fork.
• Place a rack in a baking pan to catch drippings.
• Bake in oven at 325 degrees for 1-1/4 hours.
• When cool,remove foil and dab off any extra grease.
• with a paper towel and rewrap with new foil and.
• refrigerate for 24 hours then ENJOY!