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Hill Country Sausage

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ready in: 2-5 hrs
serves/makes:   6 lbs

recipe id: 19246

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4 pounds pork butt with fat
2 pounds beef chuck or round -- with fat
1 large onion, minced
6 cloves garlic, minced
2 tablespoons fresh sage -- minced
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 tablespoons red chiles -- crushed
1 teaspoon cayenne pepper
4 yards hog casings


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.

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Nutritional data has not been calculated yet.

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