Preparation:
Mix spices and meats together. If you want links, purchase 2 1/4" 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 and 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. |
