Hot Out of The Oven

This is just a picture for anyone who was wondering what the finished product of that home made summer sausage looks like.  This sausage is not smoked like the other sausage we make.  However it does have some hickory smoke in the sausage.  We took it out of the fridge every day for three days and kneaded it and then put it back in the fridge.  On the third day we formed it into little logs and we baked it at 200 degrees for six hours.  This sausage freezes nicely and you can just take out one log at a time to eat.  It is delicious on a fresh bun!  Come on over for lunch!