5 pounds ground beef
5 tablespoons tender quick — *see note
2 teaspoons coarse ground black pepper
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 1/2 Tsp Caraway Seed 2 Tsp Coriander
Chorizo Sausage – Medium Hot 1/2 Cup Vinegar 2 TBS Paprika 2 Tsp Cayenne Pepper 2 Tsp Garlic Powder 2 Tsp Oregano 1/2 Cup Water
Pepperoni Sausage – Medium Hot 3 Tsp Cayenne Pepper 1 Tsp Allspice 1 1/2 TBS Gr ound Anise Seed
Salami Sausage – Mild 2 Tsp Ground White Pepper 1/2 Tsp Ginger 1/2 Tsp Garlic P owder
Bologna Sausage – Mild 1 TBS Paprika 2 Tsp Nutmeg 1/2 Tsp Allspice 1/2 Tsp Onio n Powder 1 Cup Non-Fat Dry Milk
Cervelat Sausage – Mild 2 Tsp Coriander 2 Tsp Dry Mustard 1/2 Tsp Garlic Powder 1/2 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 1/2 hours at 275 degrees. Cool and Slice.
Posted to RecipeLu List by RecipeLu <recipelu@geocities.com> on Mar 29, 1998.