Sausage - Grandpa John's Home Made

By darhittel

Cooking Sausage, best smoked if you can.

Ingredients

• 10 pounds ground pork
• 10 pounds ground beef
• 3/8 cup pepper
• 1/3 cup tender quick
• 6 cloves garlic crushed (added to 1 cup warm water)
• 1/2 cup salt or to taste
• 38-42 ml. casings

Preparation

Step 1

Combine beef and pork and mix until well blended. To this add pepper, tender quick, salt and garlic water. Mix well to make sure spices are evenly distributed. Before putting into casings cook a patty in water to make sure it is to your taste.

When you are satisfied with the taste you are ready to put the meat mixture into casings with sausage stuffer. Sausage can be frozen smoked or unsmoked.

Note: smoking will preserve the meat for a longer period of time.

Smoking: Length of smoking time and type of wood chips is an individual preference; however we usually smoke our sausage for 1.5 hours minimum with a final temperature of 180F.