🫙 From the Spice Rack
German Sausage
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 garli...
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Ingredients4 items
Ingredients
- 50lbbeef or venison (ground)
- 50lbfresh pork (ground) not too
- 3ozblack pepper
- 2ozgarlic powder (fresh garlic*
Directions
- 1
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 Blac
- 2
Mix all the ingredients together and add up to 2 quarts cold water when mixing
- 3
Sausage is ready to put in casings
- 4
3 heads of garlic
- 5
Slice and smash
- 6
Put in a pint jar, pour boiling water over it to fill jar
- 7
Strain the garlic out and use juice, as much as desired to taste
- 8
Start the garlic a day before sausage.