---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GERMAN SAUSAGE
  Categories: Meats
       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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