Summer Sausage
2 lbs beef (ground) 1 kg 1 lb pork (ground) 500 g 2 T sugar 30 ml 1 T mustard seeds 15 ml 1 t sage 5 ml ¼ t pepper 1 ml ¼ t garlic powder (optional) 1 ml Combine all ingredients. Mix thoroughly by kneading. Spread meat on cookie sheet or waxed paper. Allow to rest 2 to 3 days in a cool place. Roll into log, 15 to 20 inch (40 to 60 cm) long. Wrap log in washed cheesecloth or muslin, or stuff meat into casings. Allow to age at least a week & dry slightly before slicing. Yield: 1 log Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
