Hot Link Sausage
CDKitchen https://www.cdkitchen.com
Serves/Makes: 5 pounds | Ready In: < 30 minutes
Ingredients:
2 1/2 pounds ground pork (shoulder cut)
2 1/2 pounds ground beef (brisket, round, or sirloin)
2 teaspoons dried sage
2 teaspoons crushed red pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons dried basil
2 teaspoons anise seed
2 teaspoons dried oregano
1 dash salt
1 dash ground black pepper
Directions:
Place the pork and beef in a large bowl. Combine all the spices in a small bowl. Add the spice mixture and mix until evenly distributed.
To make sausage links, attach sausage casings on to the nozzle of a meat grinder. Stuff the casings as desired and cut. Tie the ends with butcher twine.
Links can be grilled over indirect 225 degrees F heat for 2 hours or smoked at 185 degrees F for 4 hours or pan-fried as desired.
To make sausage patties, form the meat mixture into a log and wrap in waxed paper. Chill for 1 hour. Remove the waxed paper and slice 1/2 to 3/4-inch thick slices. Grill or pan-fry as desired.
The sausage can also be frozen. Flash-freeze the links or patties on a baking sheet then transfer to a zip-top freezer bag or other airtight container.
Recipe Location: https://www.cdkitchen.com/recipes/recs/44/Hot_Link_Sausage45832.shtml
Recipe ID: 404
Nutrition:
per ounce: 64 calories, 4g fat, 0g carbohydrates, 6g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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