Generic german sausage

1 servings

Ingredients

Quantity Ingredient
50 pounds Beef or venison; (ground)
50 pounds Fresh pork; (ground) not too
Lean
1¾ cup Salt; (sack salt, not
Iodized)
3 ounces Morton quick cure
3 ounces Black pepper
2 ounces Garlic powder; (fresh garlic
Is best)

Directions

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.

Converted by MM_Buster v2.0l.

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