Slice summer sausage into 1/4\" rounds - remove plastic coating from around sausage after
Preheat oven to 325\u00b0F.
Cut summer sausage into 1/8-inch thick slices, cutting only about three-quarters of the way through the summer sausage.
For the glaze, in a bowl, combine the honey, mustard and brown sugar.
Place summer sausage on a foil lined baking pan. Spoon glaze over sausage and between slices.
Bake, uncovered, for 40 min., basting with glaze once.
Before serving, slice sausage completely.
Slice summer sausage in thin slices.
Cut a slice of American cheese in 4 sections.
Take a cracker, bagel or English muffins (split bagel, cut muffins); place a piece of summer sausage on top of cracker, then a piece of cheese.
Microwave on High (max power) 35 to 40 seconds or until cheese is melted.
Serve hot.
1. Preheat oven to 350.
2. Mix Summer Sausage, potatoes & onions in a 9 X 13in baking dish.
3. Spread Sour Kraut on top of Sausage mix. Add 1/2 cup water to bottom of dish.
4. Cover with aluminum foil and cook for about 1 hour or until potato's are tender.
Peel off wrapper from summer sausage. Cut into bite size chunks.
Place in pot.
Pour duck sauce over to cover. Cook over medium heat until hot. Serve warm. Serve with toothpicks.
Fast, easy and delicious!
lastic mixing tub.
Place sausage casings in bowl of warm
Mix together for 200 pounds of sausage.
A favorite recipe at the LBJ Ranch is for Deer Meat Sausage.
The finished product is recommended for late Sunday morning breakfast with scrambled eggs, hominy grits, hot biscuits and boiling hot coffee.
Or, it can be served for a late afternoon snack in hot biscuits.
In a large bowl thoroughly combine all ingredients, and roll into a log.
Refrigerate at least 24 hours before use. Good for 5-6 days when refrigerated.
Sausage can also be frozen and will be good for 3-4 months. Once thawed, refrigerate and use within 2-3 days.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Remove skin and crumble summer sausage.
Brown lightly in 1 tablespoon olive oil.
Drain and save it.
Preheat oven to 375.
Combine eggs through garlic powder in a medium bowl; beat until combined.
Stir in 2 cups cheddar cheese, sausage and cottage cheese.
Pour into greased 9\" pie plate. Sprinkle with remaining cheese. Bake uncovered 25 to 30 minutes.
large bowl, combine the sausage, potatoes, cabbage, onion, green and
In a deep casserole dish, put potatoes and 1 1/2 cups of milk. Mix scalloped potatoes and cheese sauce in.
Add butter and sliced sausage.
Mix in chopped onion and chopped pintatoes.
Stir everything together.
Put in oven at 350\u00b0 for 45 minutes to 1 hour.
Serves 6.
Combine undrained potatoes, summer sausage or salami and onion.
Bring to boiling.
Reduce heat and simmer, covered, for 5 minutes.
Drain well.
Stir in the Italian salad dressing and parsley flakes.
Serves 3.
Cut summer sausage into 2\" inch cubes, combine sausage, 2 cans Pinto beans, beef
Mix together and form into rolls.
Wrap in foil (shiny side up).
Place in refrigerator for 48 hours.
Fork holes in bottom of foil and place in pan (with drainage rack-broiler pan from oven works good).
Bake for 1 hour and 15 minutes at 350\u00b0.
Unwrap. Cool.
Re-wrap and freeze.
(We usually double this.)
Dissolve salt in water and mix in other ingredients.
Roll into long rolls and wrap in aluminum foil.
Let set in refrigerator for 24 hours.
Bake in oven at 300\u00b0 for 3 hours. Unwrap and replace with new aluminum foil.
Cool.
Day 1:
Mix all ingredients by hand.
Put in large airtight container.
Refrigerate.
Put all ingredients in big pot or crock-pot. Heat thoroughly until bubbling and serve.
Mix deer burger, beef burger, soup mixes and water by hand until thoroughly combined.
Shape into very thin patties.
Top half of patties with 1/2 slice of bacon.
Cover this with remainder of patties and seal edges.
Grill over hot coals or gas grill until done.
Serve on warm buns with mustard and sliced onion.
While burgers are cooking, sprinkle meat with Worcestershire sauce.