Name: Generic German Sausage
Ingredients: 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)

Many mistakenly think of God as if He were an insecure bully who likes to flex His heavenly muscles by putting down those who are weaker than He is. But God loves to show off His greatness and glory by being an inexhaustible source of strength to build up weak people like you and me. We honor God not by pretending to give Him what we arrogantly think He needs, but by praying for and posturing ourselves to receive all that He is and has obtained for us in Jesus.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	German		1	servings

INGREDIENTS

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)

INSTRUCTIONS

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.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“When praying, don’t give God instructions – just report for duty.”