Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        pork butt with fat
   2      pounds        beef chuck or round, with fat
   1      large         onion -- minced
   6      cloves        garlic -- minced
   2      tablespoons   fresh sage -- minced
   1      tablespoon    salt
   1      tablespoon    fresh ground black pepper
   2      tablespoons   red chilies -- crushed
   1      teaspoon      cayenne
   4      yards         hog casings

Preparation:

Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or refrigerated at this time To smoke: rub sausages with oil. Don't over do it or they get messy and then turn to mush. Smoke at 225 for two hours with oak or mesquite until the skin looks ready to pop