© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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2 ½ pounds ground pork, shoulder cut
2 ½ pounds ground beef, brisket, round, or sirloin
2 teaspoons dried sage
2 teaspoons crushed red pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons dried sweet basil
2 teaspoons aniseed
2 teaspoons dried oregano
1 dash salt and ground black pepper
Mix the meats with the spices. For sausage links, attach 2 ¼ inch sausage casings to the stuffer nozzle on a hand meat grinder. Stuff the casings to the desired length, cut the links, and secure the ends with string.
Barbecue at 225°F for 2 hours or slow-smoke at 185°F for 4 hours. For sausage patties, form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the wax paper. Patties can be fried or grilled.