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Otis Boyd's Famous Hot Links Sausage

none

2 1/2 pounds ground pork
2 1/2 pounds ground beechnuts
2 teaspoons sage
2 teaspoons red pepper
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons basil
2 teaspoons anise
2 teaspoons oregano
1 dash salt and pepper

Mix spices and meats together. If you want links, purchase 2 1/4" diameter casings. Fill casings and secure ends with string. Smoke at 225ºF for 2 hours or slow smoke at 185º for 4 hours. If sausage patties are desired, form meat & spice mixture into a roll and cover with wax paper. Carve patties from the roll and peel off wax paper. Patties can be fried or grilled. Contributed to the BBQ mailing list by "Cindi" on Sep 20, 1998. - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00


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