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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.

Provided by Chef Pan

Categories     Breakfast

Time 3h30m

Yield 48 serving(s)

Number Of Ingredients 5

5 lbs pork shoulder
5 lbs beef roast
1 tablespoon pepper
5 tablespoons allspice
1 lb pinhead oats or 1 lb steel cut oats, this is 4 cups

Steps:

  • Cover with salted water, and boil until meat is tender. Grind the meat in a meat grinder.
  • Mix together well. Set aside.
  • 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.
  • Place a small amount of Crisco or butter in a skillet and fry just until heated.
  • We serve it on bread or toast. Some put molasses on it too.
  • If you like it spicer add more pepper and allspice to taste.

Nutrition Facts : Calories 208.4, Fat 11.1, SaturatedFat 3.9, Cholesterol 64.7, Sodium 65.9, Carbohydrate 6.8, Fiber 1.2, Protein 20

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