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

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.

In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 teaspoon salt, and dash pepper. ... Rate this recipe ...

Display and print the recipe for German Sausage

Instructions In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 teaspoon salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage (and corn if desired); cook 10 minutes more or till

Instructions Saute onion in heated butter or oil in a medium-sized saucepan until tender. Add sauerkraut and saute, stirring with a fork, 5 minutes. Mix in beer, celery seed, salt, and pepper. Cook slowly, covered, 25 minutes. Add green pepper 5 minutes before cooking is finished. Spread toasted