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Otis Boyd’s Famous Hot Link Sausage

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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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