Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
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 salt
1 tablespoon fresh ground black pepper
2 tablespoons red chiles, crushed
1 teaspoon cayenne
4 yards hog casings
Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1 inch thick, 5 inches 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°F for two hours with oak or mesquite until the skin looks ready to pop.