German Sausage

Ingredients

22,700 gr beef
12,900 gr pork
230 gr salt
3 morton quick cure
50 gr black pepper
38 gr garlic powder
1 water when mixin

Instructions

* 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.