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    Home » Recipes » The Amish Cook Column

    The Amish Cook: Homemade Summer Sausage

    Published: Jan 13, 2014 · Updated: Feb 2, 2021 by Kevin Williams | 4 Comments

    THE AMISH COOK

     

     

    VENISON SUMMER SAUSAGE

    5 pounds venison

    2 tablespoons TenderQuick

    2 teaspoons mustard seed

    2 1 /2 teaspoons garlic salt

    2 1 /2 teaspoons black pepper

    1 teaspoons liquid smoke

    1 cup cold water

    Stir water, tender quick, mustard seed, garlic salt, black pepper, and liquid smoke in a large plastic bowl. Add vension and mix well. Stuff into bags and refrigerate for 1 to 2 days. Smoke in a smoker until internal temperature reaches 165.

     

    « Editor's Desk: On Target
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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.

    Reader Interactions

    Comments

    1. brenda

      January 13, 2014 at 3:22 pm

      Happy and blessed new year to Lovina and all the members of her family.
      and a happy and blessed new year for Kevin, Rachel and Aster.

      I really like the horse and buggy borders, any ability to change the background colors ?
      I am curious, is anyone else wondering when we are going to hear about some wedding bells for the Eicher girls ???

      Reply
    2. Becky Wellington

      January 13, 2014 at 4:53 pm

      Yes I have been wondering for a long time when they will get married

      Reply
      • Kevin

        January 13, 2014 at 5:11 pm

        Brenda and Becky, no inside info here...We'll just have to wait and see:)

        Reply
    3. Carol Morris

      January 13, 2014 at 8:07 pm

      We do a version of the haystack my grandmother called German scrambled eggs. I usually have it for supper though because it is too much for our breakfast. As long as you have potatoes, onion, meat and eggs you can add anything you like. It really is good.
      I also make many varieties of friendship bread. Just use different flavored pudding and add similar fruit juice or cocoa,etc. Use your imagination.

      Reply

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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!

    More about me →

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