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Otis Boyd's Famous Hot Link Sausage


2 1/2 pounds ground pork; (shoulder cut)
2 1/2 pounds ground beef; (brisket, round, or
-- sirloin)
2 teaspoons dried sage
2 teaspoons crushed red pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons dried sweet basil
2 teaspoons aniseed
2 teaspoons dried oregano
1 dash salt and ground black pepper

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 Posted to the BBQ-List by Jeff Wheeler (Bigwheel) on 02 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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