| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Sausage |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Pork; ground |
| 2 1/2 |
lb |
Beechnuts; ground |
| 2 |
ts |
Sage |
| 2 |
ts |
Red pepper |
| 2 |
ts |
Paprika |
| 2 |
ts |
Cumin |
| 2 |
ts |
Basil |
| 2 |
ts |
Anise |
| 2 |
ts |
Oregano |
| 1 |
ds |
Salt and pepper |
INSTRUCTIONS
Mix spices and meats together. If you want links, purchase 2 1/4" diameter
casings. Fill casings and secure ends with string. BBQ at 225F for 2 hours
or slow smoke at 185F 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.
Compliments of Garry's Home Cookin' http:/www.tiac.net/users/garhow/cooking
garhow@tiac.net
NOTES : From the book, "All About BarBQ - Kansas City Style" by Shifra
Stein & Rich Davis
Recipe by: Otis Boyd
Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@tiac.net> on Sep 13,
1997
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