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Texas Hill Country Sausage
Ingredients:
4 pounds pork butt with fat
2 pounds beef chuck or round -- with fat
1 large onion -- minced
6 cloves garlic -- minced
2 tablespoon fresh sage -- minced
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoon crushed red pepper
1 teaspoon cayenne
4 yards hog casings
Instructions:
Coarse grind the meat. Mix in seasonings. Refrigerate over night.
Prepare casings. Stuff to 1" thick, 5" long and tie off. They can
be frozen or refrigerated at this time To smoke: rub sausages with
oil. Don't over do it or they get messy and then turn to mush. Smoke
at 225 for two hours with oak or mesquite until the skin looks ready
to pop. Source: Smoke and Spice Posted to BBQ List by Garry Howard |
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