Ingredients: |
Ingredients: 80 pounds meat
5 handfuls salt
2 handfuls pepper
½ c sugar
½ t allspice
¼ cup saltpeter
Medium head garlic
Casings
The recommended meat ratio is:
⅔ pork, ground
⅓ beef, ground
For approximately 15 pounds of meat use:
¼ t allspice, ground
2 - 3 cloves garlic, crushed
¼ c sugar
5 t pepper
7 T salt
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Directions: |
Directions:Mix ingredients together. Stuff in casings.
Note: Instead of saltpeter I recommend using Pink Curing Salt #1, pink salt containing 6.25% Sodium Nitrite for curing meats. Also known as Pink Curing Salt, Morton Tender Quick Cure Salt, Curing Salt #1, and Instacure #1. Use 1 oz. of cure for 25 pounds of meat or 1 level teaspoon of cure for 5 pounds of meat or fish. You can purchase this online.
Con Hopp Sr
Con and Rose (Rauter) Hopp, Jr.
Merlin Hopp
Lisa Hopp Robinson
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Personal
Notes: |
Personal
Notes:
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FAMILY STORY - SAUSAGE MAKING
Merlin Hopp remembers how his Grandparents made German Sausage. Con Hopp Sr. made his own casings from pig intestines. The casings needed to be inverted and scraped clean. Casings were bought from a meat market or butcher shop. The best way to cure the sausage was to use only smoke, by building a fire elsewhere and piping it into the smoker. (You can't do that in town these days). Merlin smoked sausage in his "Little Chief" smoker, but he had very little control over the temperature or the amount of smoke. You can also use liquid smoke and dry them in a food dryer. Merlin and his Dad, Con Jr, used to have to haul cherry wood to Odessa for Grandpa to use to smoke his sausage. Merlin said that Grandma Anna put the smoked sausage in jars and filled it with hot pig lard. My Dad, Merlin, and Rose had an old refrigerator in the back of the Cashmere property that had the insides stripped out. Merlin drilled holes through the sides. He was then able to put metal rods across in rows on which to hang the sausage links. Then they would build a fire and pipe the smoke into the refrigerator for smoking the sausage.
Grandpa died in 1968 when I was 10 years old, so this had to be when I was younger. Our family (Merlin, Bev, Lisa, and I), drove to Odessa to visit the Great-grandparents who were living in the house in town at that time. Off of the kitchen was a pantry closet that was filled to the top with rows of canned jars of food. Great-grandma got down a jar of canned sausage, and she made that for our lunch. Great-grandpa would tuck a large freshly ironed napkin under his chin and he had to have a big slice of homemade white bread with his meal to soak up all the delicious juices. I’m sure that grace was said. My father, Merlin, could recite this grace:
Segne Vater, diese Speise, uns zur Kraft und Dir zum preisen.
Father, bless this food for our strength and your praise. Amen.
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This recipe for GERMAN SAUSAGE #5 is from