• 10 lbs. pork butt
  • 3 Tbsp. canning salt
  • 1 Tbsp sugar
  • 2-3 Tbsp chopped garlic, (bottled works fine)
  • 2 Tbsp dried marjoram
  • 2-3 Tbsp course ground black pepper
  • 2 2 lb packages saurkraut rinsed once and pressed dry
  • 1 pint ice water (important to be ice water)


Ingredients for 10 pounds. Chill pork butt, grinder, and stuffer. Grind chilled pork butt through a 1/4" or 3/8" plate. Mix all ingredients thouroughly, maintaining approx 34-38 degrees to prevent sme aring. Smearing occurs when the fat in the pork gets too warm and turns mushy. Makes for sloppy looking sausage. Stuff into hog casings, twist into 1/4 lb links, and return to cooler (refriger ator) maintaining approx 34 degrees overnight...hang on sticks if possible (to d ry casings), hanging not absolutely necessary, but overnight cooling is. Cook fresh Krautwurst by simmering links in a pan of beer or by grilling. Freeze up to 6 months.

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