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Hot Link Sausage

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Rating: 4/5
2 reviews

ready in: 1-2 hrs
serves/makes:   5 pounds

recipe id: 404
cook method: outdoor grill

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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


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.

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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.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Made this with all pork and it was very good. Don't have a sausage stuffer so I just made it into patties and flash froze them. Just fried up a couple for breakfast!

Guest at

REVIEW: 4 star recipe rating
We've been making our own sausage lately and just tried this one. The flavors are good but I think I would have preferred either all pork or a higher ratio of pork to beef. I just find that spicy sausage tastes better to me when it's pork not beef.

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