Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Otis Boyd's Famous Hot Link Sausage

none

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 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster