Otis Boyds Famous Hot Link Sausage Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Ground pork, (shoulder cut)
2 1/2 lbs: Ground beef, (brisket, round, or sirloin)
2 tsp: Dried sage,
2 tsp: Crushed red pepper,
2 tsp: Paprika,
2 tsp: Ground cumin,
2 tsp: Dried sweet basil,
2 tsp: Aniseed,
2 tsp: Dried oregano,
1 dash: Salt and ground black pepper,
Directions:
From The All-American Barbecue Book by Rich Davis & Shifra Stein, NY:
Vintage, 1988, ISBN# 0-394-75842-0 (pbk)
Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage
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 peeloff the wax paper. Patties can
be fried or grilled.
Posted to bbq-digest by Lloyd on Dec 02, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
Vintage, 1988, ISBN# 0-394-75842-0 (pbk)
Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage
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 peeloff the wax paper. Patties can
be fried or grilled.
Posted to bbq-digest by Lloyd
converted by MM_Buster v2.0l.
Source from luhu.jp
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