German Sausage

Photo: flickr user bucklava

Ingredients

50 pounds Beef or venison (ground)

50 pounds Fresh pork (ground) not too

Lean

1 3/4 cups Salt (sack salt, not Iodized)

3 ounces Morton quick cure

2 ounces Garlic powder (fresh garlic* 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.

1.0 servings

Sunday, December 6, 2009 - 10:02pm

Anonymous