German Sausage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: This Recipe is for 80 LB of meat (2/3 venison and 1/3 pork)
6 to 8 cups of water
1.5 oz red pepper
1 lb 6oz of salt
3 T of crushed garlic or a little more
6 oz black pepper
2 3/4 oz nutmeg
8 toes crushed garlic or 4 1/8 tblsp garlic juice
3 package casings (Can purchase at Old World Of Meats in Grand Junction)
Water as needed
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Directions: |
Directions:Double grind all meat to get a hamburger grind. Add all ingredients to the meat and add a little water as needed. Do a taste test at this point by frying a small patty in a skillet. Adjust spicing based on taste.
Soak casing in water for at least 40 minutes before you start blowing them with air. Slide casings onto the sausage stuffer attachment of a meat grinder. If the stuffing is slow, add a little more water to your mixed meat. This helps the meat slide better.
Cut sausage into serving portions as desired. Wrap in butcher paper and/or gallon bags. Label and freeze |
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Number Of
Servings: |
Number Of
Servings:about 80 --1 lb pkgs |
Preparation
Time: |
Preparation
Time:most of the day |
Personal
Notes: |
Personal
Notes: Grandpa Andrew Kramer was a butcher in Germany before he came to the United States. He came to the U.S. and worked as a farmer for Holly Sugar. He raised sugar beets. This was his recipe.
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