German sausage

1 Servings

Ingredients

Quantity	Measure	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.