German Sausage
herb, meats, sausage
50 lb beef or venison (ground)
50 lb fresh pork (ground) not too
1 lean
1 3/4 cup salt (sack salt, not
1 iodized)
3 oz morton quick cure
3 oz black pepper
2 oz garlic powder (fresh garlic*
1 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.
Yield: 1 servings