Reviewed: Oct. 8, 2007

Wow! This is great. I refridgerated it for 24hrs. I cooked in foil with some holes on top, I will add some to the bottom next time. I baked until it reached 155 degrees. I love corn beef and this tasted just like it. So easy and such a great result.

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16 users found this review helpful

Reviewer:

melnicley

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 30, 2006

I've been making this for over 25 years, and it's very good [I've only used ground beef]. One thing that just doesn't make sense about this recipe...if you remove the foil before baking, why poke the holes? My recipe says to poke holes in the foil, and then bake in the foil...this makes sense!

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32 users found this review helpful

Reviewer:

SEWVERYTALL

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

Reviewed: Jul. 9, 2004

This is a great sausage to make with elk! It has a mild flavor and the whole family liked it. I let it set in the fridge for 3 days and mixed it at least once a day to blend the flavors. We only have a small part of one roll left!(I made it less than a week ago!)

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18 users found this review helpful