A recipe for German Sausage. Follow the simple recipe instructions for German Sausage shared by other home cooking experts.
Ingredients
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)
Directions
1. Mix all the ingredients together and add up to 2 quarts coldwater 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.
