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Hill Country Sausage

none

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 chiles; crushed
1 teaspoon cayenne
4 Yards Hog Casings

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. Contributed to the BBQ mailing list by "Cindi" on Sep 20, 1998. - - - - - - - - - - - - - - - - - - NOTES : I found a recipe for Texas hill country sausage. It was in Smoke and Spice. This has pork/beef at 2:1. I remember hearing 85% beef at Kreutz'. It looks good anyway. I'll try it.

Yield: 1 serving

Preparation Time: 0:00


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