CDKitchen.com - It's what's cooking online!
home > recipes > everyday cooking > homemade > homemade sausage > hot link sausage

Hot Link Sausage

recipe at a glance
Rating: 4/5 4 stars
1 review


recipe is ready in 1-2 hrs time: 1-2 hrs

serves/makes:   5 pounds

  

recipe id: 404
cook method: outdoor grill

Be the first to upload an photo of Hot Link Sausage


recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
Reviewadd review
rate it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

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

get our recipe newsletter:

shared by: rec.food.recipes Doug Gordon Morton gordon



ratings & reviews



number of 5 star votes on this recipe
00%
number of 4 star votes on this recipe
1100%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe0



Guest at CDKitchen.com



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.



Hot Link Sausage and more recipes
Advertisement
follow cdkitchen:   subscribe via rss find us on facebook find us on google plus find us on twitter find us on pinterest