Reviewed: Oct. 18, 2007

This is a wonderful recipe. The whole family love it. I changed nothing about it. It smells so good I almost hated waiting the 3 days, but do it because it is definetly worth it. Thanks so Much.

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29 users found this review helpful

Reviewer:

Millwrightwife

Cooking Level: Expert

Home Town: Argillite, Kentucky, USA

Reviewed: Dec. 27, 2007

Oh my goodness. I can't believe how easy this is to make and how wonderful it tastes. Thank you for this recipe. I took 3 logs to Christmas Eve and Christmas Dinner and there was none left. My brother was asking me to make some with some deer meat he had. I will be making a lot of this and putting it in my freezer for a quick snack for unexpected guests. I bought 10 pounds of hamburger to make some so I would have it for New Year's Eve. I think I will add jalepenos to one batch. Thanks again for this easy recipe.

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23 users found this review helpful

Reviewer:

Brenda

Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA

Living In: Odell, Nebraska, USA

Reviewed: Jul. 13, 2008

This recipe is awesome! My family loved it!

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6 users found this review helpful

Reviewer:

Mercedes

Cooking Level: Expert

Reviewed: Feb. 23, 2009

I have made this at least 10 times and it is easy and very tasty. Thanks for recipe

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3 users found this review helpful

Reviewer:

golfergurl

Reviewed: Oct. 1, 2009

This is almost exactly like the summer sausage that has been handed down to me by my grandparents. It is the best sausage I have ever eaten! Our recipe uses garlic salt instead of garlic powder and has 1/2 teaspoon of black peppercorns per pound of meat. It is really good when made with ground turkey too. That is the way I usually make it these days.

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34 users found this review helpful

Reviewer:

mokpochica

Reviewed: Nov. 21, 2009

THANK YOU for this recipe! Everyone loved it. I will be making this often. I used deer this time but will try beef for the next batch. I doubled the liquid smoke and added about 3 teaspoons of peppercorns. I omitted the cayenne pepper just because I couldn't find it at the store. For the curing salt I used Mortons tender quick. I cooked them in my roasting pan. That worked perfect

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5 users found this review helpful

Reviewer:

kel k

Cooking Level: Intermediate

Reviewed: Dec. 5, 2009

This recipe was disappointing. It wasn't BAD, as such, just not good. It seems to be missing something, some flavor or spice that I can't put my finger on. My husband and I both were expecting something somewhat sweeter, for some reason. I'm not going to throw this away...it's not that bad. I'll serve it for company and whomever likes it will get to take it home :~D I won't be making this one again, because I'm sure there's something better out there. Oh, FYI, I did use all beef (90% lean) and followed the directions and amounts as presented, making no changes.

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5 users found this review helpful

Reviewer:

SCOUTSAGIRL

Cooking Level: Expert

Home Town: Buxton, Maine, USA

Living In: Porter, Maine, USA

Reviewed: Dec. 20, 2009

First had this 10 years ago at an office party. Loved it and was so glad to find the recipe. Exactly like I remembered it. Really tasty, perfectly seasoned. My picky husband and son loved it so that is saying something! My husband wants me to try it again using half venison.

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4 users found this review helpful

Reviewer:

Dori

Cooking Level: Expert

Reviewed: Jan. 25, 2010

This is a great recipe. I double it and make five logs as the recipe states and add extra cayenne and pepper flakes to the other five logs batch. Love it!!

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7 users found this review helpful

Reviewer:

SANDRA4

Cooking Level: Expert

Home Town: Jackson, Ohio, USA

Reviewed: May 18, 2010

I followed this recipe exactly. I used a very good quality of beef, 100% home raised angus. The sausage turned out great! Next time I will experiment with more spices, possibly adding a little more red pepper for an additional kick. I think I will also try adding some venison for a gamier flavor. All in all...good recipe.

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8 users found this review helpful