Super Summer Sausage from Wisconsin

• 2 pounds Ground Chuck
• 1/2 cups Water
• 1- 1/2 teaspoon Liquid Smoke
• 1/2 teaspoons Onion Powder
• 1/4 teaspoons Minced Garlic, To Taste (I Use Jarred)
• 1/2 teaspoons Mustard Seed
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 Tablespoons Morton "Tender Quick" (NOT Tenderizer)
• 2 teaspoons Table Sugar

1. Mix all ingredients well; roll into 2 equal rolls as firmly as possible.
2. Place each roll on a sheet of aluminum foil with the shiny side next to the meat roll.
3. Wrap so seam side is up.
4. Refrigerate for 24 hours.
5. Punch holes in the bottom of rolls.
6. Place on a rack in a pan with the punched holes down, and bake at 325 degrees for 1 hour.
7. Unwrap logs and continue baking for 1/2 hour more.
8. Wrap in foil again and refrigerate before slicing.
9. NUTRITIONAL INFORMATION: per 1/7 of the recipe (approx.
10. 4.5 oz.
11. ): 208 calories, 8 g fat, 91mg cholesterol, 737 mg sodium, 2 g carbohydrate, 0 g fiber, 31 g protein.
12. COOKS NOTE: The prep time is estimated.
13. It will differ from person to person depending on how fast or slow you work.
14. It doesnt matter.
15. The result will be worth it!
16. This is also a good way to use up some of that venison your Mr.
17. Wonderful brings home from deer hunting.
18. The nutritional information was provided to me by a lady I found online that offered to test it for me.

ground chuck, water, liquid smoke, onion powder, garlic, freshly ground black pepper, sugar

Taken from tastykitchen.com/recipes/appetizers-and-snacks/super-summer-sausage-from-wisconsin/ (may not work)