“This is a picnic sausage, similar in taste to salami. Nylon netting is available in any fabric store.” - by ED PARKER
Ingredients
Adjust Servings
Original recipe yields 4 pounds sausage
Directions
- In a large bowl, mix together the ground beef, pork sausage, curing salt, liquid smoke, garlic powder, peppercorns, paprika, sage, and onion flakes until well blended. Cover, and refrigerate for 24 hours.
- Preheat the oven to 225 degrees F (110 degrees C).
- Divide the meat mixture into 4 equal pieces, and form each piece into an 8 inch long log. Place each log onto a piece of netting, and roll tightly. Twist the ends and tie with string, or fold under. Place sausage rolls on a broiling pan with a rack.
- Bake for 5 1/2 to 6 hours in the preheated oven. The internal temperature of the sausage should be 160 degrees F (70 degrees C). Remove and cool. Remove nylon net, and wrap sausage in foil. Refrigerate overnight before slicing. Store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
Nutrition
Amount Per Serving (16 total)
- Calories
- 232 cal
- 12%
- Fat
- 16.7 g
- 26%
- Carbs
- 1 g
- < 1%
Based on a 2,000 calorie diet
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