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German Sausage

---------- Recipe via Meal-Master (tm) v8.02

Title: GERMAN SAUSAGE
Categories: Meats
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.

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