You are here: Recipes It > Recipes > Sausage

 Advertisements

German Sausage

50 lb Beef or venison (ground)

50 lb Fresh pork (ground) not too

Lean 1 3/4 c Salt (sack salt, not

Iodized) 3 oz Morton quick cure

3 oz Black pepper

2 oz 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.

 

Also see ...

 Advertisements
Olive Garden Capellini Primavera
Olive Garden Capellini Primavera
SUPER  POUND  CAKE
SUPER POUND CAKE
Flaky Quick Biscuits
Flaky Quick Biscuits
Spicy Crusted Swordfish with Citrus-Walnut Sauce
Spicy Crusted Swordfish with Citrus-Walnut Sauce
         

Permalink--> In : Recipes  -  Sausage