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German Sausage

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Submitted by linda marie

A large batch cured German style sausage from scratch.

YIELD

200 servings

PREP

30 min

COOK

0 min

READY

30 min

Ingredients

50 22.7
POUNDS KG BEEF
or venison, ground
50 22.7
POUNDS KG PORK
ground, not too lean
1 ¾ 414
CUPS ML SALT
3 86.7
OUNCES ML/G CURE
quick *
3 86.7
OUNCES ML/G BLACK PEPPER
2 57.8
OUNCES ML/G 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 Arrow up button

Comments


SERGE GRAUL

Why you put cure in this sausage,

 

 

Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 558 51% 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?
Trans-fat Free, Low Carb, Sugar-Free
 
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