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Oatmeal Sausage                        Marge Breiwick

10 lbs. pork (fresh picnic shoulder)                        4 lbs. beef (chuck roast)

6 medium onions                        2 large box old‑fashion oatmeal

1 tsp. pepper                        salt to flavor

Cook meat separately until it falls off bones.  Grind pork, beef and onions together into big pan.  Soak oatmeal in pork juice which should be hot.  Add enough pork juice to make a soupy mixture.  Let stand 1/2 hour.  Then add this to meat.  Add seasoning and mix all together very well.  Put in big roaster and bake at 250 degrees for 2 1/2 hours.  I use seal‑o‑matic bags.  This recipe has been passed down in the family.  Marge's dad made this (Stan's Grandpa Meyer) and it is a German recipe.