5 pounds ground beef 5 tablespoons tender quick -- *see note 2 teaspoons coarse ground black pepper The above is instructions for making the basic beef recipe. Add the following a mounts of herbs and spices to gain a specific type of sausage. Notes & Variations ** "Tender Quick" is found in supermarkets next to salt. Smokey Summer Sausage 2 Tsp Garlic Powder 2 Tsp Mustard Seed 1 TBS Liquid Hicko ry Smoke Italian Sausage - Mildly Hot 2 Tsp Sugar 1 Tsp Cayenne Pepper 2 Tsp Cracked Fen nel Seeds 1/2 Tsp Caraway Seed 2 Tsp Coriander Chorizo Sausage - Medium Hot 1/2 Cup Vinegar 2 TBS Paprika 2 Tsp Cayenne Pepper 2 Tsp Garlic Powder 2 Tsp Oregano 1/2 Cup Water Pepperoni Sausage - Medium Hot 3 Tsp Cayenne Pepper 1 Tsp Allspice 1 1/2 TBS Gr ound Anise Seed Salami Sausage - Mild 2 Tsp Ground White Pepper 1/2 Tsp Ginger 1/2 Tsp Garlic P owder Bologna Sausage - Mild 1 TBS Paprika 2 Tsp Nutmeg 1/2 Tsp Allspice 1/2 Tsp Onio n Powder 1 Cup Non-Fat Dry Milk Cervelat Sausage - Mild 2 Tsp Coriander 2 Tsp Dry Mustard 1/2 Tsp Garlic Powder 1/2 Cup White Wine Cooking Instructions Mix Beef, "Tender Quick", pepper, and spices thoroughly. R efrigerate for 24 hours. Shape into 5 rolls ( 1 pound each). Bake on rack in ov en for 1 1/2 hours at 275 degrees. Cool and Slice. Posted to RecipeLu List by RecipeLu <recipelu@geocities.com> on Mar 29, 1998.
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