I'm gonna try a cheddar garlic brat need advice...
- Thread starter matlocc
- Start date
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I generally use 5-10 grams of FRESH garlic per 5# batch. Depends upon the type of sausage. Start with 5 grams per pound, mix it all up really well, do a fry test and see if more garlic is needed. Easy to add more, PITA to cover up too much.
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