Otis boyd's famous hot links sausage
8 Servings
Ingredients
| Quantity | 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 |
Directions
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