Title: German Sausage
Categories: Meat German Sausage
Yield: 1 Servings
| 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.