These classic beef and pork sausages are best pan fried or barbecued - and served with a generous squirt of mustard of course!
In a large container, hand mix beef and pork.
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.
Pour mixture over meat and mix thoroughly. Follow sausage stuffing machine directions.
Fresh, uncooked sausage will keep up to two days in the refrigerator. This sausage freezes very well.
Serving Size 4 inches
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.