German Sausage Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
50 lbs: Beef or venison, ground
50 lbs: Fresh pork, (ground) not too
Lean,
1 3/4 cup: Salt, (sack salt, not
Iodized),
3 ounce: Morton quick cure,
3 ounce: Black pepper,
2 ounce: Garlic powder, (fresh garlic*
Is best),
1: Mix all the ingredients together and add up to 2 quarts cold,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp