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!
Note:
Makes 3 rolls of sausage (1 pound each).
Place the venison in a large mixing bowl.
Grind together pork and venison.
Add Tender Quick, smoke salt, pepper, liquid smoke and mustard seed.
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.
Grind venison, bacon, and chicken breasts through
issolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers
Mix all together thoroughly.
Form into 2-21/2\" logs about 8\" long.
Pack tightly as possible.
Wrap in aluminum foil, shiny side inches.
Refrigerate for 24 hours.
Take out, turn over and pierce foil several times with a fork.
Bake on a sprayed broiler rack over broiler pan at 325\u00b0F for 1 1/2 hour.
Unwrap and remove to rack to finish dripping.
Rewrap and refrigerate or freeze.
Mix ingredients well.
Shape into rolls.
Wrap in foil and store in refrigerator for 24 hours.
Take off foil and bake on racks a little over an hour, turning once, at 300\u00b0.
Will keep for 3 weeks in refrigerator or can be frozen.
Mix all well.
Cover and refrigerate.
Mix well every day for 3 days.
lightly brown venison and sausage in olive oil with garlic.
Mix remaining ingredients in crock pot.
Add meat (browned) and cook on low for 8 hours or high for 6 hours.
Cook egg noodles separately.
Serve over cooked egg noodles.
thoroughly mix together the ground venison, pork sausage, 2 tablespoons barbecue sauce