5 lb lean ground beef
5 tsp morton tender quick salt
2 1/2 tsp garlic salt
2 1/2 tsp coarse ground pepper
1 tsp hickory smoke salt
Directions
In a large bowl combine ground beef, salts and pepper. Mix well,
cover and refrigerate. On second day mix again. Refrigerate. On
third day mix again. Refrigerate. On fourth day shape into 5 rolls,
about 1-1/2" X 10" Spray broiler rack with Pam. Lay rolls on rack,
place on lower oven rack. Cook at 150øF for 8 to 10 hours.
Servings: 8 servings
Beef Sausage - Nella Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Sausage
The History of Recipes
Written cooking instructions as a concept can be found back into ancient history, at least as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, ancient cookbooks were just simple pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts describing recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into starters, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and parsley. Over the following few centuries, the rich families of the West competed with each other to offer the most extravagent meals, and consequentially the best chefs and their recipe collections were highly sought after. Even so, it was during the 1800s that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cooking publications were in great demand, as a result of better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Beef Sausage Nella recipe.
