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.