picnic-sausage

Picnic Sausage

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  • Prep

    30 m
  • Ready In

    30 m
ED PARKER
Recipe by  ED PARKER

“This is a picnic sausage, similar in taste to salami. Nylon netting is available in any fabric store.”

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Ingredients

Adjust Servings

Original recipe yields 4 pounds sausage

Directions

  1. 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.
  2. Preheat the oven to 225 degrees F (110 degrees C).
  3. 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.
  4. 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.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 1 g
  • < 1%
  • Protein
  • 18.2 g
  • 36%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 2071 mg
  • 83%

Based on a 2,000 calorie diet

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