German Sausage

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READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
  • Grind the meat and fat together twice, using a coarse blade.
  • Add the spices to the meat and fat mixture and knead it in thoroughly.
  • Cover and refrigerate at least a couple of hours or overnight.
  • The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.
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