German Sausage

(12 servings)

  • 1 pound of ground beef
  • 1 pound of ground pork
  • 1 cup rolled oats - uncooked (quick or old-fashioned)
  • 1/2 cup water
  • 2 teaspoons of salt
  • 1/2 teaspoon sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon summer savory
In a big mixing bowl, combine all the ingredients. Mix well. Don't be afraid to get your hands dirty. Get 'em right in there and squeeze and mix. Make sure you wash first:)

Shape to form two 6-inch long rolls; wrap airtight and refridgerate for 6 hours.

Slice each roll into six 1-inch patties; flatten to 3 and 1/2 inch rounds.

Pan fry over medium heat for 5 minutes per side - until completely cooked.

Stores well in the freezer if patties are wrapped airtight. Thaw overnight in the refidgerator.

We found this recipe in 1977, in one of those flimsy cookbook pamphlets they sell at the grocery checkout. It is so good, I still make it 30 years later. It's a million times a billion times better than store-bought frozen sausage.

Mr Breakfast would like to thank KennyRogers for this recipe.

Recipe number 1257. Submitted 6/5/2004.