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Ingredients
| ground pork: 2.5 lbs |
| ground beef: 2.5 lbs |
| sage leaves (chopped): 2 tsp |
| red pepper flakes: 2 tsp (crushed) |
| paprika: 2 tsp |
| ground cumin: 2 tsp |
| sweet basil (chopped): 2 tsp (dried) |
| anise seed (whole): 2 tsp |
| dried oregano (ground): 2 tsp |
| salt: 1 dash |
| black pepper: 1 dash |
Otis Boyd’s Famous Hot Link Sausage
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
0 min -
Servings
20 serving(s)
Tags
- Mix the meats with the spices.
- For sausage links, attach 2 1/4-inch sausage 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 peel off the.
- wax paper. Patties can be fried or grilled.