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    Home » Top Amish Recipes » Amish Main Dishes

    A Look At Homemade Summer Sausage

    Published: Apr 20, 2013 · Updated: Feb 2, 2021 by Kevin Williams | Leave a Comment

    Lovina wrote in her recent column about making homemade summer sausage. Lovina describe the summer sausage making process in a recent column:

    We use Dad and Mom's Canadian summer sausage recipe, which calls for 66 pounds of hamburger, 33 pounds of sausage, 5 pounds of white sugar, 4 pounds of salt, ⅓ pound of black pepper, and two ounces of salt petre. Since we couldn't find salt petre, we asked a local meat market for another cure to make summer sausage. We are hoping it will work just as well. We will refrigerate and mix daily for three days or so, and Joe will then smoke it in our smoker. My Dad would always smoke the sausage in a smokehouse he had built.

    Now I thought i would show you some summer sausage that Lovina made:

     

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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