GERMAN FARM SAUSAGE

My grandfathers family( Wohns)came from the Volga river region to american in roughly1905. The family settled in Colorado on a sugarbeet farm and during the depression my grandfather came to chicago and bought his own farm. His sausage is legendary ! Even though he passed in 1996 we still make it every year and use it for the holidays.

30lbs. of meat in the proportions - 2/3 pork and 1/3 beef, course ground.

Mix together and add
1 cup salt and pepper to taste.

Crush several cloves of garlic or mice and let stand in 1 cup of warm water for 1/2 hour.

Pour this into meat and mix. use very clean hands and mix the meat by hand. Fry a patty to make sure you have seasoning to your liking.

Then stuff into casing purchased at the butchers.we make our into long rounds instead of links but it can be done however you like.

Let sit for a day on the refridgerator and then freeze. We never smoked our sausage but I suppose it can be done if you like. this is part of our family's culinary history and we are glad to share it. hope somebody makes it !

sincerely,

lora brown