Name: Sausage
Ingredients: 1 1/2 kg Ground pork (shoulder cut); 1 1/2 kg Ground beef (brisket, round,; Or sirloing); 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; ds Salt and ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meats	1	Servings

INGREDIENTS

1 1/2	kg	Ground pork (shoulder cut)
1 1/2	kg	Ground beef (brisket, round,
		Or sirloing)
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
	ds	Salt and ground black pepper

INSTRUCTIONS

Recipe by: Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu 1. Mix the
meats with the spices. For sausage links, attach 6 cm  sausage casings to
the stuffer nozzle on a hand meat grinder. Stuff the casings to desired
length, cut the links, and secure the ends with string.
2.  Barbecue at .AB 225 110 for 2 hours or slow-smoke at .AB 185 85 for 4
hours. For sausage patties, form the meat mixture into a roll and cover wit
wax paper. Slice the roll into patties and peel off the wax paper. Patties
be fried or grilled.
Difficulty    : moderate - patience needed. Precision
: measure ingredients.

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