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German sausage
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| Artist: |
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| Categories: |
German, Meats, Western European |
| Yield: |
1 |
| Rating: |
0 |
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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
| oz | Morton quick cure | | 3
| oz | Black pepper | | 2
| oz | Garlic powder (fresh garlic* | | | Is best) |
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Procedures:
| 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 | * 3 heads of garlic. | | 4 | Peel. | | 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 |
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