Hill Country Sausage |
Course : Sausages
Source: Kit Anderson
Serves: 1 |
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Ingredients:
4 pounds pork butt with fat |
2 pounds beef chuck or round, with fat |
1 large onion -- minced |
6 cloves garlic |
2 tablespoons fresh sage -- minced |
1 tablespoon salt |
1 tablespoon fresh ground black pepper |
2 tablespoons red chilies -- crushed |
1 teaspoon cayenne |
12 feet hog casings |
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Preparation / Directions:
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
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