Otis Boyd's Famous Hot Link Sausage

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Ground pork - (shoulder cut)
2 1/2 lbs	1135g / 40oz	Ground beef - (brisket, round, or sirloin)
2 teaspoons	10ml	Dried sage
2 teaspoons	10ml	Crushed red pepper
2 teaspoons	10ml	Paprika
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Dried sweet basil
2 teaspoons	10ml	Aniseed
2 teaspoons	10ml	Dried oregano
1		Salt and ground black pepper

Recipe Instructions

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.

Source:
From The All-American Barbecue Book by Rich Davis & Shifra Stein, NY: Vintage, 1988, ISBN# 0-394-75842-0

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