I've used the same recipe but instead of baking it, I roll the stuff up into smaller rolls and wrap with alum foil. Twist the ends shut and boil for about an hour in water. This drives out about all the grease and leaves a nice dry summer sausage . Toss into the freezer and take out as needed. Actually I finally made a "stuffer" from a pc of aluminum tubing about 2" in dia.Roll the alum foil around it about 3 times and start shoving the meat into the tube.Slide the foil off as you fill it and you end up with a perfectly round sausage.