Yield: 8 Servings
|2½ pounds||Pork; ground|
|2½ pounds||Beechnuts; ground|
|2 teaspoons||Red pepper|
|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