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German Sausage

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GERMAN SAUSAGE
 Categories: Meats, German
      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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