I remember going to the mall with my mom while I was growing up and looking forward to the free samples at the Hickory Farms store. The sesame sticks and summer sausage were my favorites, hands down.
I don’t think Hickory Farms has stores in the mall anymore. Although, I do see kiosks pop up around Christmastime, and they still sell their famous summer sausage.
Once, at the holidays, someone sent a Hickory Farms gift basket to my college dorm room. I think I devoured the sausage and cheese, and gave the rest to my roommate.
I love the sausage because it wasn’t too “sausage-y.” It was lean and flavorful, yet delicious at room temperature, and nothing was required for preparation.
I saw this recipe on Pinterest. It came from a blogger who makes everything she eats homemade. I figured I might as well try it. After all, it looks so simple to do, no casings required. I was a bit dubious about the results, but it turned out DELICIOUS. I think I might add something like finely chopped jalapeños to make a spicy version next time.
3 lb extra ground chuck
3 tsp Morton’s Tender Quick
3 tsp smoked salt
2 1/4 tsp ground black pepper
2 1/4 tsp mustard seeds
3/4 tsp garlic salt
4 tsp liquid smoke
Mix together all ingredients then refrigerate for 24 hours, re-mixing 4 to 5 times during that time.
Roll into 3 logs.
Place logs on a broiler pan (or you can use a cooling rack that has been put over an aluminum foil-lined cookie sheet.)
Bake 8 hours at 170° F.
Cool completely. Slice and enjoy.
Nutritional Information: Calories Per Serving: 148, Calories from Fat: 105, Fat: 12 g (5 g Saturated Fat), Cholesterol: 40 mg, Sodium: 476 mg, Potassium: 161 mg, Carbohydrates: 0.3 g, Protein: 10 g
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