Hot Link Sausage
recipe at a glance 4 stars 1 review
time: 1-2 hrs serves/makes: 5 pounds recipe id: 404 cook method: outdoor grill
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 cumin 2 teaspoons dried basil 2 teaspoons anise seed 2 teaspoons dried oregano 1 dash salt 1 dash ground black pepper directions
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 degrees F for 2 hours or slow-smoke at 185 degrees 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. nutrition
64 calories, 4 grams fat, 0 grams carbohydrates, 6 grams protein per ounce
. This recipe is low in sodium. This recipe is low in carbs.