German Sausage
A large batch cured German style sausage from scratch.
Yield
200 servingsPrep
30 minCook
0 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 50 | pounds |
beef
or venison, ground |
|
| 50 | pounds |
pork
ground, not too lean |
|
| 1 ¾ | cups |
salt
|
|
| 3 | ounces |
cure
quick |
* |
| 3 | ounces |
black pepper
|
|
| 2 | ounces |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 22.7 | kg |
beef
or venison, ground |
|
| 22.7 | kg |
pork
ground, not too lean |
|
| 414 | ml |
salt
|
|
| 86.7 | ml/g |
cure
quick |
* |
| 86.7 | ml/g |
black pepper
|
|
| 57.8 | ml/g |
garlic powder
|
|
Directions
- Mix all the ingredients together and add up to 2 quarts cold water when mixing.
- Sausage is ready to put in casings.
