Name: Otis Boyd's Famous Hot Link Sausage
Ingredients: 2 1/2 lb Ground pork; (shoulder cut); 2 1/2 lb Ground beef; (brisket, round, or sirloin); 2 ts Dried sage; 2 ts Crushed red pepper; 2 ts Paprika; 2 ts Ground cumin; 2 ts Dried sweet basil; 2 ts Aniseed; 2 ts Dried oregano; 1 ds Salt and ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	American		1	Servings

INGREDIENTS

2 1/2	lb	Ground pork; (shoulder cut)
2 1/2	lb	Ground beef; (brisket, round, or sirloin)
2	ts	Dried sage
2	ts	Crushed red pepper
2	ts	Paprika
2	ts	Ground cumin
2	ts	Dried sweet basil
2	ts	Aniseed
2	ts	Dried oregano
1	ds	Salt and ground black pepper

INSTRUCTIONS

From The All-American Barbecue Book by Rich Davis & Shifra Stein, NY:
Vintage, 1988, ISBN# 0-394-75842-0 (pbk)
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 225 deg F 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 peeloff the wax paper. Patties can
be fried or grilled.
Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Dec 02, 1998,
converted by MM_Buster v2.0l.

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