Yield: 1 Servings
|4 pounds||Pork butt with fat|
|2 pounds||Beef chuck or roiund with fat|
|1 large||Onion, minced|
|6 \N||Cloves garlic, minced|
|2 tablespoons||Minced fresh sage (or 1 if dried)|
|1 tablespoon||Fresh ground black pepper|
|1 tablespoon||Crushed red chiles (up to 2)|
|4 \N||Yards hog casings|
I found a recipe for Texas hill country sausage. It was in Smoke and Spice.
This has pork/beef at 2:1. I remember hearing 85% beef at Kreutz'. It looks good anyway. I'll try it.
Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or refrigerated at this time
To smoke: rub sausages with oil. Don't over do it or they get messy and then turn to mush. Smoke at 225 for two hours with oak or mesquite until the skin looks ready to pop.
Posted to bbq-digest V4 #2
Date: Wed, 16 Oct 1996 06:24:08 -0500 From: Kit Anderson <kit@...>