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German Sausage

If you like a good basic German Wurst, this is it, great on the grill either stuffed in hog casings or as patties.

Ready In:
1hr 15mins
Yields:
Units:

ingredients

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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"If you like a good basic German Wurst, this is it, great on the grill either stuffed in hog casings or as patties."
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  1. philamd
    If you like a good basic German Wurst, this is it, great on the grill either stuffed in hog casings or as patties.
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