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German Sausage

 

A large batch cured German style sausage from scratch.
104

Yield

200

servings

Prep

30

min

Cook

0

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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

Directions

  1. Mix all the ingredients together and add up to 2 quarts cold water when mixing.
  2. Sausage is ready to put in casings.

 

* not incl. in nutrient facts

Add review

 

 

Comments

SERGE GRAUL

Why you put cure in this sausage,

about 12 years ago

Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 55851% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 1129mg 47%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 127g
Vitamin A 0% Vitamin C 1%
Calcium 4% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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