Otis boyd's famous hot links sausage

Yield: 8 Servings

Measure Ingredient
2½ pounds Pork; ground
2½ pounds Beechnuts; ground
2 teaspoons Sage
2 teaspoons Red pepper
2 teaspoons Paprika
2 teaspoons Cumin
2 teaspoons Basil
2 teaspoons Anise
2 teaspoons Oregano
1 dash Salt and pepper

Mix spices and meats together. If you want links, purchase 2¼" diameter casings. Fill casings and secure ends with string. BBQ at 225F for 2 hours or slow smoke at 185F for 4 hours.

If sausage patties are desired, form meat & spice mixture into a roll and cover with wax paper. Carve patties from the roll and peel off wax paper.

Patties can be fried or grilled.

Compliments of Garry's Home Cookin' garhow@...

NOTES : From the book, "All About BarBQ - Kansas City Style" by Shifra Stein & Rich Davis

Recipe by: Otis Boyd

Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@...> on Sep 13, 1997

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