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      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.