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German sausage
Artist:
_
Yield:
1
Categories:
German, Meats, Western European
Rating:
0
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Ingredients:
50
lbs
Beef or venison (ground)
50
lbs
Fresh pork (ground) not too
Lean
1 3/4
cup
Salt (sack salt, not
Iodized)
3
oz
Morton quick cure
3
oz
Black pepper
2
oz
Garlic powder (fresh garlic*
Is best)
Procedures:
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
* 3 heads of garlic.
4
Peel.
5
Slice and smash.
6
Put in a pint jar, pour boiling water over it to fill jar.
7
Strain the garlic out and use juice, as much as desired to taste.
8
Start the garlic a day before sausage
