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Railer Summer Sausage
SUBMITTED by Deb Rohrer, LDN Food Editor
1 cup warm water
1/4 teaspoon garlic powder
2 teaspoons liquid smoke flavoring
1/2 teaspoon onion salt
2 tablespoons mustard seed
3 tablespoons curing salt
1 pound ground beef
1 pound ground pork
Mix seasonings and water, then add beef and pork; mix until it
turns a tan color. Make into 2 logs and place on shiny side of
heavy duty foil. Roll up both logs tightly. Refrigerate 24
hours. Take out; poke holes in bottom of foil and place on wire
rack with a cookie sheet underneath. Bake at 325 degrees for 1
1/2 hours. Unwrap and place on paper towels until cool. Wrap in
plastic wrap and refrigerate. This will keep 3-4 weeks in the
refrigerator or it can be frozen.
Note: This recipe was named Railer Summer Sausage because I use
to take it to baseball games for the players and fans when I was
experimenting with the recipe. I triple the recipe when I make
it for about 6 logs.
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