Hot Link Sausages

Course :	Sausages
From:	HungryMonster.com
Serves:	1

Ingredients:

2 1/2	pounds	ground pork -- (shoulder cut)
2 1/2	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	dashes	salt and ground black pepper

Preparation:

Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage 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 deg F for 2 hours or slow-smoke at 185deg 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 peeloff the wax paper. Patties can be fried or grilled.