Otis boyd's famous hot link sausage

1 Servings

Ingredients

Quantity Ingredient
2½ pounds Ground pork; (shoulder cut)
2½ pounds Ground beef; (brisket, round, or sirloin)
2 teaspoons Dried sage
2 teaspoons Crushed red pepper
2 teaspoons Paprika
2 teaspoons Ground cumin
2 teaspoons Dried sweet basil
2 teaspoons Aniseed
2 teaspoons Dried oregano
1 dash Salt and ground black pepper

Directions

From The All-American Barbecue Book by Rich Davis & Shifra Stein, NY: Vintage, 1988, ISBN# 0-394-75842-0 (pbk) Mix the meats with the spices. For sausage links, attach 2¼-inchsausage casings to the stuffer nozzle on a hand meat grinder. Stuff the casings to the desired length, cut the links, and secure the ends with string.

Barbecue at 225 deg F for 2 hours or slow-smoke at 185deg F for 4 hours.

For sausage patties, form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peeloff the wax paper. Patties can be fried or grilled.

Posted to bbq-digest by Lloyd <lloyd2@...> on Dec 02, 1998, converted by MM_Buster v2.0l.

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