Simply Good Sausage

These classic beef and pork sausages are best pan fried or barbecued - and served with a generous squirt of mustard of course!

Ingredients
 12 lbs lean ground beef
 12 lbs lean ground pork
 4 cups cold water
 2 cups quick cooking oatmeal
 ⅔ cup packed brown sugar
 ⅔ cup Morton curing salt
 1 ¼ cups yellow mustard seed
 ⅓ cup coarse black pepper
 ⅓ cup dried marjoram
 ¼ cup onion powder
 fresh sausage casing (26 yards/24 metres)

Instructions
1

In a large container, hand mix beef and pork.

2

In a blender, combine water, oatmeal, brown sugar, curing salt, 1/2 cup (120 ml) mustard seed, pepper, marjoram and onion powder. Blend for 10-20 seconds, until all ingredients are well combined. Add remaining mustard seed.

3

Pour mixture over meat and mix thoroughly. Follow sausage stuffing machine directions.

4

Fresh, uncooked sausage will keep up to two days in the refrigerator. This sausage freezes very well.