Frankfort Sausages (Weinerwurst)

9 lb Veal
36 lb Lean pork
5 lb Of fat pork

Chop Finely, Adding A Season
1 lb Salt
6 ea Ounces of white pepper
One head of garlic

When ready place into the filler and fill into sheep casings, linking them at about four to the pound. Smoke for 48 hours, boil for 5 minutes before serving plain or with sauerkraut, etc.

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