Hill Country Sausage

Recipe Ingredients

4 lbs	1816g / 64oz	Pork butt with fat
2 lbs	908g / 32oz	Beef chuck or round, with fat
1 lb	454g / 16oz	Onion - minced (large)
6		Garlic - minced
2 tablespoons	30ml	Fresh sage - minced
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Fresh ground black pepper
2 tablespoons	30ml	Red chilies - crushed
1 teaspoon	5ml	Cayenne
4		Hog casings

Recipe Instructions

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.

Source:
Contributed By Kit Anderson

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