Generic german sausage
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | pounds | Beef or venison; (ground) |
| 50 | pounds | Fresh pork; (ground) not too |
| Lean | ||
| 1¾ | cup | Salt; (sack salt, not |
| Iodized) | ||
| 3 | ounces | Morton quick cure |
| 3 | ounces | Black pepper |
| 2 | ounces | Garlic powder; (fresh garlic |
| Is best) | ||
Directions
1. Mix all the ingredients together and add up to 2 quarts cold water when mixing. 2. Sausage is ready to put in casings. * 3 heads of garlic. Peel.
Slice and smash. Put in a pint jar, pour boiling water over it to fill jar.
Strain the garlic out and use juice, as much as desired to taste. Start the garlic a day before sausage.
Converted by MM_Buster v2.0l.
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