The above is instructions for making the basic beef recipe. Add the following a mounts of herbs and spices to gain a specific type of sausage.
Notes & Variations ** "Tender Quick" is found in supermarkets next to salt.
Smokey Summer Sausage 2 Tsp Garlic Powder 2 Tsp Mustard Seed 1 TBS Liquid Hicko ry Smoke Italian Sausage Mildly Hot 2 Tsp Sugar 1 Tsp Cayenne Pepper 2 Tsp Cracked Fen nel Seeds half Tsp Caraway Seed 2 Tsp Coriander Chorizo Sausage Medium Hot half Cup Vinegar 2 TBS Paprika 2 Tsp Cayenne Pepper 2 Tsp Garlic Powder 2 Tsp Oregano half Cup Water
Pepperoni Sausage Medium Hot 3 Tsp Cayenne Pepper 1 Tsp Allspice 1.5 TBS Gr ound Anise Seed Salami Sausage Mild 2 Tsp Ground White Pepper half Tsp Ginger half Tsp Garlic P owder Bologna Sausage Mild 1 TBS Paprika 2 Tsp Nutmeg half Tsp Allspice half Tsp Onio n Powder 1 Cup Non-Fat Dry Milk Cervelat Sausage Mild 2 Tsp Coriander 2 Tsp Dry Mustard half Tsp Garlic Powder half Cup White Wine
Cooking Instructions Mix Beef, "Tender Quick", pepper, and spices thoroughly. R efrigerate for 24 hours. Shape into 5 rolls ( 1 pound each). Bake on rack in ov en for 1.5 hours at 275 degrees. Cool and Slice.
Posted to RecipeLu List by RecipeLu <recipelu@geocities.com> on Mar 29, 1998.