Reviewed: Feb. 9, 2012

Turned the heat up a little as the meat stayed raw. Found out the MSG was not a good idea. MSG = headache :(

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Reviewer:

miramira

Reviewed: Nov. 10, 2010

Mu sister in-law makes this every Christmas, she cooks it at 250 for 2 hours and shapes the logs and lets it sit overnight - it is awesome and turns out quite well.

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3 users found this review helpful

Reviewer:

MEBROOKS1

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Cooking Level: Expert

Home Town: Washington, D.C., USA

Reviewed: May 3, 2005

I omitted the MSG, and should have added some garlic salt. On the one hand, the taste was pretty good, but the presentation is absolutely awful (I'm sure I don't have to spell it out, hehe). I think this might be good as a sandwich filling, sliced thinly with some other meat and some cheese. I doubt I'll make this again, but it was a fun experiment!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jun. 3, 2004

Wasn't too bad. Didn't turn out like I expected and it seemed rather greasy.

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Reviewer:

MEKANICK

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Reviewed: Oct. 30, 2003

Overall good flavor but tasted a little flat. I'll add some salt next time to see if that helps. Also, I cooked at 170 for 4 hours and it was browning nicely but still pretty raw in the middle so I bumped up the temp to 250 for another hour. I looked for other recipes to compare cooking temps b/c the 150 worried me a bit since it's ground meat. Most of the other recipes out there that cook at 150 had a cooking time of 6-8 hours which sounds about right.

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Reviewer:

Renee

Reviewed: Apr. 7, 2003

I halved this recipe just in case we didn't like it. But Man oh man is this stuff good. Its easy to make. The only time-consuming part is waiting for the beef and seasonings to meld in the fridge as well as the slow cooking time. But it is well worth the wait. I served it on a meat and cheese platter with little slices of party rye. Everyone was amazed that we had made our own summer sausage.Thanks P Bautsch!

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