German Sausage
By: Anonymous
Published: Sunday, December 6, 2009 - 10:02pm

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
3 ounces Black pepper
2 ounces Garlic powder (fresh garlic* Is best)

Preparation

1 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. 2 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. 3 Start the garlic a day before sausage.