Picnic Sausage

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"This is a picnic sausage, similar in taste to salami. Nylon netting is available in any fabric store."
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30 m servings 232 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 2071 mg
  • 83%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. In a large bowl, mix together the ground beef, pork sausage, curing salt, liquid smoke, garlic powder, peppercorns, paprika, sage, and onion flakes until well blended. Cover, and refrigerate for 24 hours.
  2. Preheat the oven to 225 degrees F (110 degrees C).
  3. Divide the meat mixture into 4 equal pieces, and form each piece into an 8 inch long log. Place each log onto a piece of netting, and roll tightly. Twist the ends and tie with string, or fold under. Place sausage rolls on a broiling pan with a rack.
  4. Bake for 5 1/2 to 6 hours in the preheated oven. The internal temperature of the sausage should be 160 degrees F (70 degrees C). Remove and cool. Remove nylon net, and wrap sausage in foil. Refrigerate overnight before slicing. Store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.


  • Variation
  • Use all ground beef, and leave out the paprika, sage and onion flakes for a milder sausage. This variation may be cooked for 3 /2 to 4 hours.



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