Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). * Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160, 5-6 minutes on each side. Add a green salad for a delicious meal. You'll receive your first newsletter soon! Made your recipe on 3/19/21, a day in advance of cooking! To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Add wood chips, close vents, gradually raise temp to 170F (77C). 3. "If there was a store and a butcher shop there was homemade sausage made." Willis Caldwell , Stan's Super Valu "Everyone knows about it, everyone compliments about it, everybody seems to hear about it, it's a really well known product, that's because of George.". 1. 1 tbsp white pepper (8.1 g) 1/3 cup white pepper (40.5 g) by removing the links from the smokehouse when they reach an internal temp of 120F (49C). I will be making 20 pounds this weekend and freeze it in 1/4 lb. If the finished product seems too salty for your taste buds, soaking it in cold water for one hour will remove much of the excess salt. f youre having a tough time making ends meet during this economic downturn, heres a homemade sausage recipe that will help you lower the costs of the average midday meal. Super easy and quick, and made a dense & yummy Saturday breakfast! 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) If my parents gave you a jar of leberwurst, you were either a close relative or one of their best friends. Here's an example of breaking down the 2% stuff 1 pound is equal to 453.6 grams, 1 ounce is equal to 28.35 grams. The best part is always frying up sample patties to ensure the perfect amount of salt, pepper, and garlic. 5 lbs. Margaret Eid, Huron, South Dakota. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) 1 tsp cardamom (2.8 g) 5 tsp cardamom (14 g) My Sage Breakfast Sausage recipe contains the following: 1 pound ground pork - 453 grams (99.97%) This was my first attempt at making my own sausage. RECIPE #1. Wipe down the pan and add the butter. 1/4 cup ketchup (60 g) 1 1/4 cups ketchup (300 g) Because of the possibility of microorganism contamination, do not reuse the marinade once the venison or beef has been removed. How lazy and shadier can this get?) HOW TO COOK SAUSAGES. Combine ground meat/fat with the remaining ingredients; mix well until the mixture is sticky and batter like. Cheesy Cabbage Soup with Smoked Sausage Another keto and low-carb option, this smoked sausage recipe is a perfect budget-friendly meal. more about me Self Proclaimed Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Best Homemade Alfredo Sauce {Easy 4 Ingredient Recipe + Video}, This post may contain affiliate links. 5 lbs. What would have the best texture - I think the spices would give me the tase I want?? What if us softies, who are used to buying our meat both white-wrapped and in see-through packaging, do not have the intestinal fortitude to face the pressure cooker of sausage processing? Hunters may use lean venison trim in place of the beef chuck to produce first-rate slimm-jimmy sticks. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) People seriously go crazy over this stuff! and put 60 hours a week,". We like to make biscuits and gravy on special holiday mornings, and I used to buy Jimmy Dean chubs, but no more! All of which was delicious, fresh, and held above most standards. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. Cut the ears off and eardrum sections out. Mix again and let sit overnight before I package for freezer. Keep in mind that the recipes are written by chilrden or grandchildren of immigrants, and as such are not perfect, so they might need a little tweaking or modification here and there (eg: modern cure versus "saltpetre" or salt only), but they are an accurate representation of sausages that were made on German immigrant farmsteads all across the region, and the memories that come with those recipes are as useful as the recipes themselves. Most of these families were originally from the forested regions of Alsace, Wrttemberg and Bavaria and set up "colonies" in various Russian-held areas at the invitation of the ruling Romanov family. Next day, arrange meat strips on oiled racks or screens in a single layer, leaving enough space to allow air flow. 1 1/2 tbsp red pepper flakes (9.45 g) 1/2 cup red pepper flakes (47.3 g) Do Ahead: Patties can be made 2 days ahead. 1/2 tsp onion powder (1.8 g) 2 1/2 tsp onion powder (9.0 g) After you chose the sausage you want to cook, you can cut the sausages in at least three different ways. Hey Krissy! They were geitzig (stingy) with the leberwurst. For the best results, use 75-80% lean venison trim to 25-20% beef fat. I doubled the red pepper and cut the salt in half and was pleased with the results. As far as I can tell, this is an accurate conversion of the original recipe: Although I don't have grandma's recipe I'm gonna say that this one appears close. 1 1/2 tsp pickling salt (9.75 g) 2 1/2 tbsp pickling salt (48.8 g) Serve with warm baguette and butter. Cooking advice that works. Ruth Ann Ruddell, Shelby Township, Michigan Go to Recipe pinch of ground cloves. Bet you didn't know that the legendary Slim Jim was created in the basement of Adolph Levis during the Great Depression. 3 lbs lean venison trim (1.36 kg) 15 lbs lean venison trim (6.80 kg). Remove to paper towels to drain. Pour over pork mixture and mix until well combined. 7. Gene Pitts, Wilsonville, Alabama Go to Recipe 17 / 37 Taste of Home We'll see how it goes. Can this recipe be prepared, vacuum sealed and frozen to be cooked at a later date? The Great-Grandkids think Dad's sausage is OK. Cut 2 fine bulbs of garlic and cover with hot water in a cup. STEP ONE: Smoked Dakota Bratwurst. Form mixture into 6 patties. 1. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. It can be used to make sausage patties if desired. Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. I now live alone and dont cook like I use to. 7. Upon reaching temperature, remove links from smoker and shower with cold water until the internal temperature of. Hold until hots have an, internal temperature of 152F (67C). This Enchanting And Historic Town In North Dakota Is The Perfect Day Trip Destination, You Could Easily Spend All Weekend At This Enormous North Dakota Flea Market, The Charming Out Of The Way Flea Market In North Dakota You Wont Soon Forget, The Incredible Buffet In North Dakota With Almost As Many Desserts As Main Dishes, The Timeless North Dakota Restaurant Everyone Needs To Visit At Least Once, The One Delicious All-You-Can-Eat Buffet In North Dakota Thats Actually Worth Visiting, Theres A Small Town In North Dakota Known For Its Truly Epic Pies, People Drive From All Over For The German Specials At This Charming North Dakota Cafe, North Dakota small towns with popular eateries. Method. 4. I made a huge batch and froze it. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) 3. Add chips, close vents, gradually raise smoker temp to 170F (77C). Upon reaching 152F (67C), remove from smoker shower with cold water until internal temperature is 110F (43C). The recipe is a well kept secret that has been used in the sausage for over one hundred years and no other person or place can replicate the perfection Stan's SuperValu has nailed down. Mix all ingredients thoroughly and let stand for a couple of hours before casing. Do not allow the water to get hotter than 170F (77C). 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) 1 1/2 tsp onion powder (5.4 g) 2 1/2 tbsp onion powder (27 g) SAGE MIXTURE: In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper. Online is your best source for cellulose casings but once you find them, the rest is easy enough. Russell Lipp, Strasburg. and corn syrup (which IS genetically modified and a poor quality, cheap-o excuse for an ingredient) have been the primary contributor to my poor health in the past and to obese America via inflammatory pathways. If you want to make your own casings, take the pig intestines, empty the contents and use a dull knife to scrape the contents out. Get over youself. Grill 'em, split 'em and load 'em on toasted buns with garlicky peppers and onions. Mix thoroughly. This recipe is super flavorful! Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Mix together Prague Powder #1, pickling salt, molasses and brown sugar, rub mixture into top, bottom, sides and. PORK - obviously and it's a good thing that it is the first ingredient. Be safe and discard marinade. I'm a newbie to sausage making and did my first stuffing last week. Add the liquid to the sausage. Put in casings or sacks that have been dipped in smoke salt water. *You may use soy-protein concentrate in place of non-fat dry milk. 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.2 kg). Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). [STEP 3] Heat butter in a skillet and saut onion, toasted . ground venison 3/4 cup brown sugar 1/4 cup canning / pickling salt 3 T. fennel seed 2 tsp. Stack between parchment paper; cover and chill, or freeze up to 1 month. Love sausage gravy and biscuits. In addition to making breakfast sausage patties, I use this same exact recipe in other savory breakfast treats. You can reduce the cooking time by removing the salami chubs from the smokehouse when they reach an internal temperature of 120F (49C). For one rural community in North Dakota it. 7. 1/2 tsp garlic granules (1.7 g) 2 1/2 tsp garlic granules (8.5 g) finely ground lean pork 3 lb plus 1/2 cup salt 1 lb brown sugar 4 oz black pepper Cut 2 fine bulbs of garlic and cover with hot water in a cup. Because of the possibility of microorganism contamination, do not reuse the marinade once the venison or beef has been removed. 3. Darrin Deile, Stan's Super Valu, Store Owner "It makes it somewhat rareyou can't have it all the time.". I hope you enjoy this as much as four generations of our family has over the years. 1 tsp ginger powder (2.3) 5 tsp ginger powder (11.5) You can skip the shower altogether and allow the snack sticks to cool at room temperature for about an hour. Get creative, but taste before you cook and be aware that the flavors will intensify during cooking (i.e., careful with the salt!). I use dried sage/thyme, so I cut back to 1 tsp each. 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml) 6. Thank you, 2023 Cond Nast. 32-35mm prepared hog casings. Always keep some ground pork in the freezer and you can enjoy this recipe whenever the craving kicks in! And if you have someone sensitive to the red pepper flakes you could omit as needed (love it with it, but) still a winner. 25 lbs. Remove and throw away the teeth. 4. It could happen, because my idea of a particular sausage might not be what you had in mind, a problem easily remedied by personalizing the recipe formula. For one rural community in North Dakota it dates back to the turn of the century. These breakfast sausage patties can be made ahead and frozen. *The USDA suggests that the internal temperature of smoked sausage reach 160F (70C) when checked with a quick-read digital thermometer. Stuff the seasoned sausage batter into prepared 32-35mm hog casings; twist into 5-6 (13-15 cm) links. 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) *You may use soy-protein concentrate in place of non-fat dry milk. Refrigerate sausage up to 7 days or vacuum seal and freeze up to 6 months. 3. Why are you hating. We're glad to have you here and hope to see more of you, so feel free to look around and jump into any topic that strikes your fancy. Hunters may use venison in place of the pork butt for this recipe. Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Transfer to a plate, leaving the oil in the pan, and cover to keep warm. 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml) Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. Pan fry, grill, broil or bake fresh sausage at medium heat until its brown on the outside and no longer pink inside. Such a simple recipe and one of our favorite freezer staples now. Add wood chips, close vents, gradually raise temp to 170F (77C). 7. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. And because you made it yourself, youll have the satisfaction of knowing that your family is eating the besteven when times are the wurst. Drain any fat and use in recipes or add to pasta sauce. 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg) Sign up to have my recipes emailed to you. Sounds great - I am glad that you're making it work! Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. * Please read my. Prick sausages with a needle to prevent them from bursting. Im not claiming that the following recipe is going to produce the next great Slim Jim, but it has earned good reviews among the folks who were gracious enough to give it a try. 32-35mm prepared hog casings. Many thanks to drinks and Tas. 1. Good recipe. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. I really need to dip into sausage-making more often - I'm glad you like the German/Czech recipe! Fill the casings and put in pot in lengths that fit the pot (submerge the filled casings). We smeared it on toast with mayo for breakfast and whenever a snacking urge hit. I do a 70/30 ratio. To cook sausage in the oven, here's what I did: I preheated a conventional oven to 350F and sprayed a nonstick baking sheet with canola oil. The seasoned sausage mixture can be used bulk style and shaped into patties, or stuffed into a wide assortment of sausage casings. of water anyway.) Have a few small ones and some medium sized ones. I'm on low sodium so I can eliminate the salt if I choose. I put it over fried eggs over gluten free bread made from rice, tapioca, and cassava flours. 7. To make patties, lightly shape sausage mixture into four 1/2-inch thick patties. 3. Combine ground meat/fat with remaining ingredients; mix together well until the mixture is sticky and batter like. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. Fresh meat makes the best smoked kielbasa sausage. Beef bacon can be stored safely at 38-40F (3-4C) up to 7 days or vacuum seal and freeze up to 6 months. * WATER - usually added to all pork sausages to keep it moist. George Just. First of all, thanks to all who have posted recipes and comments in this forum, it has been very helpful. 2. My kids didn't even notice that it wasn't Jimmy Dean (!). 1/2 lb beef fat (227 g) 2 1/2 lbs beef fat (1.13 kg) Let stand for several hours. I am contemplating making around twenty pounds. Add the sausage and cook for about 1-2 minutes per side, until sausage is browned and renders fat. Thank you very much! Be safe and discard marinade. 1/4 teaspoon marjoram fresh if you have it .14 grams (.57 grams per teaspoon) (0.000309%) The meat can also be canned in pint jars instead of put into casings. Get more stories delivered right to your email. Hold until sausage is 152F (67C) internally. Reduce heat and cook slowly for 20 minutes. 7. Gently cook sausages in the same water the pigs head was cooked in for a half hour. Add pork; mix lightly but thoroughly. Do not allow the water bath to get hotter than 170F (77C). Hang kielbasa at room temperature for 1 hour to bloom. I will be back to use this and your other recipes! It's a team effort.Willis running the kitchen with a handful other employees having the ability to produce up to 1700 pounds a day. Thanks so much! Will certainly make this recipe again. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Form sausage into patties and cook until brown, about 5 minutes per side depending on thickness. 1/2 tsp cardamom (1.4 g) 2 1/2 tsp cardamom (7.0 g) We would definitely skip the pig head cleaning and jump right to the grinding of the meat supplied by my favorite butcher, but does he have head skin? Go to Recipe 19 / 40 Sausage Cheese Biscuits For 46 years, 80-year-old George Just has been seasoning sausage in the heart North Dakota's German country. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) grain for a chewy bite. nutmeg 2 tsp. 1/2 cup molasses (168 g) 2 1/2 cups molasses (420 g) Hunters may use venison in place of beef to make smoked salami. SPICES - maybe pepper, Sage, Marjoram, Thyme, Mace, Cayanne or any other spice that may be in the sausage but does not need to be individually named In medium sized bowl, thoroughly combine all ingredients. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) Hang brisket in 110F (43C) smoker, vents wide open, hold (no smoke) until surface of brisket is dry to the touch. Wishek, North Dakota is a small town of almost exactly 1,000 residents. If you read the comments, the only comparison was less unknown ingredients than store bought. Next day, hang sticks in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. I also add mustard seed (1 jar of the size about 1/4 cup) as well as about 4 good TBS of pepper. Giving you the option of how much to include or not. 1 tsp liquid smoke, optional (5 ml) 5 tsp liquid smoke, optional (25 ml) Skip a day or two and then smoke it again. Hot links derive their distinctive fiery taste from a mix of cayenne and red pepper flakes. Add the liquid to the sausage. Add a small cooked liver and some skin and meat from the head. 3/4 tsp coriander, ground (1.28 g) 1 1/4 tbsp coriander, ground (6.4 g) Learn how your comment data is processed. 1/2 teaspoon freshly ground black pepper 1.165 grams (0.00257%) A few tips for your trip: 1. These spicy sausages are meant to be grilled and served on a toasted bun with mayonnaise and brown mustard, but you can slice the links into coin-size pieces and add to your favorite soups and stewsits a great sausage no matter how you eat it. I make a batch of the German/Czech sausage several times a year. 3. 22-24mm sheep casing/21mm collagen casing. Regarding their ingredients you listed: C.J. Remove 152F (67C) links from smoker; shower with cold water until internal temperature drops to 110F (43C). This is so easy, and really outstanding! One section has the 1 lb of meat and the other just lists the other ingredients and no quantity for the meat. This was very good, as close to the discontinued Hormel sausage as I have found. It's one of my husband's favorite dishes, and he has no idea it's lower in fat. Stuff the sausage very tightly into plastic sausage bags. 1 tsp onion powder 1 tsp black pepper 1 tsp red pepper flakes 2 tsp cumin 2 tsp ginger 2 tsp marjoram 2 tsp nutmeg 2 tsp oregano 4 tsp basil 4 tsp sage 4 tsp thyme 4 tsp salt Mix and store in an. To ensure that they are fully cooked, you can verify that the internal temperature is at least 145 degrees F when checked with an. 3. 4. REAL FOOD IS DEFINITELY BETTER (and TASTIER) than processed food for sure!! 5 lbs. The results have been phenomenal. Use 75-80% lean venison trim to 25-20% pork fat. , Congrats from a fellow Engineer! The sausage needs to be mixed thoroughly to distribute the seasonings evenly. Although the country fry sausage is the most popular, on Wednesday's, Friday's, and Saturday's people line up for the hot ring bologna. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. I need to start over. 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg) Really great sage sausage recipe! I will try this with fresh home ground pork, probably pork butt. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) They would disappear into the basement and mix up big batches of sausage and periodically appear upstairs to test fry a patty. 29 / 60. 1/4 cup brown sugar (57.9 g) 1 1/4 cup brown sugar (290 g) Its simple. For the best results, use 75-80% lean venison trim to 25-20% beef fat. Stuff the batter mixture into cellulose casing, twist into 5-6 (13-5 cm) links, tie off each link with a piece of cotton, twine, refrigerate overnight to cure. Hold until bologna is 152F (67C) internally. To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/ . Your recipe accompanied by fried country eggs and toast took me back to my Midwest farm days and Moms Sunday breakfasts. If you havent tried it yet, its seriously life changing! bottle of garlic powder. Darrin Deile, Stan's Super Valu, Store Owner, "Fully retire? Since theres really no way to determine the temperature of meat sliced as thin as bacon, it should be cooked until its crispy. Hold until sausage is 152F (67C) internally. The most difficult part of the whole process is waiting for the bacon to cure. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160F, turning . I love the taste of sausage - just not crazy about pork. Bend the test piece into the shape of a horseshoe. Thank you for sharing this recipe!. 1. 10 lb boiled liver (20% pork liver/80% beef liver). 4. I sought out this recipe because I've been completely unable to find, specifically, sage breakfast sausage of any brand at multiple local grocery stores where I liveMaybe due to supply chain issues, the pandemic? 1 tsp celery seed, ground (2.7 g) 5 tsp celery seed, ground (13.5 g) 1 cup non-fat dry milk (94.6 g)* 5 cups non-fat dry milk (473 g)* 4. But the sausage produced in the butcher shop of Stan's Super Valu in the rural town of Wishek is different from all the rest. MONOSODIUM GLUTAMATE - (Maybe considered Gross) but is used in commercial applications for several reasons but primarily it enhances flavor, even the flavor of those expensive spices that aren't listed individually so maybe they don't use as much sage but it tastes like they used a lot and MSG is almost an immeasurable fraction of the cost of spices. When you begin to put together your first batch of sausage its important to stick to the recipe formula. Start by weighing out the correct amount of meat and fat, grind as directed, mix the freshly ground meat with the list of ingredients to form a sausage batter, stuff batter into the casing. Remove brisket from Ziploc bag, rinse away excess cure with cold water. Just need to watch your heat when cooking so they don't burn, but it adds a nice flavor. ground ginger 1/2 cup cold water, approximately In large bowl, combine all ingredients except water and mix very well. Her favorite part about this job is recognizing small businesses that deserve a boost and seeing the positive affect her articles can have on their traffic, especially in rural areas that might have otherwise gone overlooked. *You may use soy-protein concentrate in place of non-fat dry milk. Mix all of the ingredients thoroughly in a large bowl (using your hands works best)! 1 1/2 tbsp paprika (10.8 g) 1/2 cup paprika (54 g) @AnonymousPittsburgh, *Though bacon has been cured and smoked, it must be fully cooked before it can be eaten. Love it! Do a taste test by cooking a small thin patty, cool patty briefly prior to tasting. 7. For all pork treats, it is essential that the meat be cleaned and rinsed impeccably; otherwise will get that pig flavor that turns people off. 8. Made 17 lbs using pork butt & fresh pig fat (local pig farmer who butchers is a blessing). Cut away all visible fat and connective tissue from the beef or venison. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. Required fields are marked *. They're always a treat, but especially alongside pancakes or French toast. I still crave its' peppery flavor. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. I used about 60% lean venison and 40% fatty pig. I would note there are two places in the recipe where you list the ingredients. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Pressure cook for 75 minutes at 10 pounds pressure or whatever your canner indicates for pork meat. 1/2 tsp dry mustard powder (1.15 g) 2 1/2 tsp dry mustard powder (5.75 g) Elaine Hubbard, Pocono Lake, Pennsylvania. DEXTROSE - Sweetner and Binder so that it holds together. How would you rate BA's Best Breakfast Sausage? Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. 9. bacon hanger*, 1. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg) It shook her up when he casually handed it to her. I'm gonna stick with my story that my sausage is better than pre-packaged big name store bought but you are totally right about quantities. 6. The USDA suggests cooking sausage to an internal temperature of 160F (71C). 1/4 tsp Prague Powder #1 (1.4 g) 1 1/4 tsp Prague Powder #1 (7.0 g) 3. The USDA suggests cooking sausage to an internal temperature of 160F (71C). Directions. This year will be the 92nd Annual Sauerkraut Day, which has given Wishek the title of Sauerkraut Capital of North Dakota. Pat dry before slicing. If you used dried herbs, try using fresh next time and see which you prefer. Both kids and adults love these sausages. 6. In the cookbook, "Food N Customs Recipes of the Black Sea Germans", published by the Germans from Russia Heritage Society (GRHS), Bismarck, North Dakota, page 28; Mike Welder describes how to make leberwurst: Clean the head of a pig by scalding it in hot water and baking soda. "It's selling itself, we haven't put a whole lot into marketing." It's easiest if you use your hands to mix. Summer Sausage (1) Mix together: 66 lb. 1 cup non-fat dry milk (94.6 g) 5 cups non-fat dry milk (473 g) 1 1/2 tsp onion powder (5.4 g) 2 1/2 tbsp onion powder (27 g) Hold till internal temp of sticks is 152F (67C).*.