For 5 pounds ground pork or pork/venison combination (use at least 20% pork) mix entire seasoning packet with 2/3 cup water.
For smaller batches mix 6-1/2 teaspoons seasoning with 2 tablespoons of water per pound of meat.
Add to meat and mix thoroughly.
Stuff into 19mm-21mm sheep or collagen casings or leave bulk.
Eat fresh, refrigerate or freeze after preparation.
WHY ADD WATER?
When making sausage it is important that you add water to the mixture. Adding water will...
- Help the seasonings (and cure) blend with the meat much better.
- Make mixing much easier.
- Make stuffing much easier.
Water will not weaken the flavor of the sausage.