German sausage

Yield: 1 Servings

Measure Ingredient
50 pounds Beef or venison (ground)
50 pounds Fresh pork (ground) not too
\N \N Lean
1¾ cup Salt (sack salt, not
\N \N Iodized)
3 ounces Morton quick cure
3 ounces Black pepper
2 ounces Garlic powder (fresh garlic*
\N \N Is best)

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.

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