Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 dash 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 225F 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 peel off the wax paper. Patties can be fried or grilled. |