Yield: 1 Servings
|4 pounds||Pork butt with fat|
|2 pounds||Beef chuck or round; with fat|
|1 large||Onion; minced|
|6||Cloves garlic; minced|
|2 tablespoons||Fresh sage; minced|
|1 tablespoon||Fresh ground black pepper|
|2 tablespoons||Crushed red pepper|
|4||Yards hog casings|
Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or refrigerated at this time
To smoke: rub sausages with oil. Don't over do it or they get messy and then turn to mush. Smoke at 225 for two hours with oak or mesquite until the skin looks ready to pop.
Compliments of Garry's Home Cookin' garhow@...
Recipe by: Smoke and Spice
Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@...> on Sep 13, 1997