| 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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