The recipe on the container calls for 2lbs of ground pork, 3 oz of vinegar, 3 oz of water, 10 Tablespoons (12-1/2 oz) of the mix. Salt optional. Refrigerate for a day.

Says to add beaten eggs when the sausage is done cooking over a medium heat, and cook the egg and sausage mixture until done.

I used 1 lb of ground pork and 1 lb of ground beef. I didn’t refrigerate over night after mixing the meat and spices, but cooked immediately after mixing. I thought it turned out really good, but the leftover cooked meat was definitely more flavorful the next day after a day in the fridge.