Yield: 1 Servings
|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||Ground cumin|
|2 teaspoons||Dried sweet basil|
|2 teaspoons||Dried oregano|
|1 dash||Salt and ground black pepper|
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.