“German Breakfast Sausage This recipe was brought over from Germany they threw all left overs from butchering together and made this. Today this is how I make it.”
READY IN:
3hrs 30mins
SERVES:
48
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover with salted water, and boil until meat is tender. Grind the meat in a meat grinder.
  2. Mix together well. Set aside.
  3. Cook 4 cups pinhead oats, in the broth left over from the meat. You will need 3 cups of broth for each 1 cup of oats. Cook 20 minutes. Then add the the ground meat, mixing well. Add the pepper and allspice mixing well. Spread into a couple 9x12 cake pans. Place in freezer until cool enough to cut into blocks, wrap in foil and return to freezer until ready to use.
  4. Place a small amount of Crisco or butter in a skillet and fry just until heated.
  5. We serve it on bread or toast. Some put molasses on it too.
  6. If you like it spicer add more pepper and allspice to taste.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: