Article: Line the 4 logs up side by side in a large broiler pan. Allow about 1 in (2.5 cm) of space between the sausage logs. Be sure to place the logs hole side down. The holes will allow the liquid to drain out easily while the sausages bake. Preheat your oven. Once preheated, slide the broiler pan into the oven. Close the oven door. Leave the sausages to bake in the oven for 1 ½ hours. You don’t need to flip them or do anything else with the sausages during this time. Turn off your oven. Use an oven mitt to pull out the broiler pan and set it down on a heat-safe surface. The 4 sausages are far too hot to handle right now – allow them to cool completely. Once the foil wrapper is cool enough to touch, you can move the sausages to a large plate to finish cooling. Once the sausages have cooled completely, remove and discard their aluminum foil wrappers. Wrap each sausage individually with plastic wrap, using the same technique you used earlier with the aluminum foil. If unopened, the sausages can last in the fridge for up to 3 months. Once you open up one of your summer sausages and start using it, the meat will stay good in the fridge for about 3 more weeks. If you decide to freeze your sausages, they’ll keep for 1-2 months.
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Place the sausage logs in a broiler pan with the holes facing down. Bake the 4 sausage rolls at 325°F (162°C) for 1 1/2 hours. Remove the summer sausages from the oven and let them cool. Remove the foil and wrap each sausage in plastic wrap. Refrigerate your sausages until you’re ready to serve them.