Weekly Recipes For Your Inbox!

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Oct 172012

Summer Sausage

It’s still Sausage Lovers Month and this is a recipe that’s easy to make and does not take to long to cure as a lot of your different types of sausage. Husband is a big fan of sausage unlike me who just likes regular breakfast sausage especially in gravy over biscuits! Haven’t fixed them in a long time and when husband reads this, he’ll be bugging me to fix some for him!

Summer Sausage
  • 5 lbs ground beef *
  • 5 teas Morton's Tender Quick salt
  • 2-1/2 teas garlic salt
  • 1 teas hickory smoked salt
  • 2-1/2 teas black pepper
  • 2-1/2 teas whole mustard seed
  • * Lean ground beef is not recommended for this recipe as it does not have enough fat to give it the speckled appearance.
  1. Combine all the ingredients and mix thoroughly.
  2. Refrigerate in a covered dish and continue to mix once a day for three days.
  3. On the fourth day, pack into rolls 2-1/2 inches in diameter and place on a jelly roll pan.
  4. Bake, covered, in a 150 degree oven for 8-10 hours, turning every 3-4 hours.
  5. Cool and wrap tightly into foil.
  6. Keep in the refrigerator.


The Morton’s Tender Quick salt used in this recipe may be hard for you to find but you may find it in your local feed store or Walmart’s and if not at those two places, it is available at amazon. This salt must be used as it is a preserving agent. Hope you enjoy, I’m sure Kenny will as soon as I make it!


Sep 222012

Cherry Tomato Meat Balls

This recipe book just intrigues me more than any one I’ve ever seen, yep, the Under the Hair Dryer one! This recipe was given to the book by a Mrs. E. C. Thomas and I have never saw a recipe like it. All ingredients are to our liking and is going to be tried very soon. I would have made it this week, but we just got over a big meat loaf and then I took out some egg rolls for lunch that I thought were my Chinese ones and turned out to be our Mexican Egg Rolls that I posted back on January 17, 2012. You see the cook forgot to mark the freezer bag and just wrote egg rolls on both batches, had a senior moment which I don’t need to be doing when I’m in the kitchen! So, although we love our hamburger, enough is enough and it’s time to take a little break, but not for too long!

Where’s the tomato? Behind the meat ball of course!

  • 1 beaten egg
  • ¾ cup soft bread crumbs
  • ½ cup milk
  • ¼ cup finely chopped onion
  • 12 cherry tomatoes
  • ¾ teas salt
  • ½ teas dried oregano, crushed
  • Dash pepper
  • 1 lb lean ground beef
  1. In a mixing bowl, combine the egg, bread crumbs, milk, onion, salt, oregano and pepper; add ground beef, mix well.
  2. Shape about ¼ cup of meat mixture evenly around each cherry tomato to form round meat balls.
  3. Place in a 13x9x2 inch baking pan.
  4. Bake in a 375 degree oven for 25-30 minutes.


Well I hope you enjoy another recipe from the past!

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