Hill Country Sausage

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#19246

serves/makes:

ready in:
over 5 hrs

ingredients

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

directions

Coarse grind the meat. Mix in seasonings. Refrigerate overnight.

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 overdo it or they get messy and then turn to mush. Smoke at 225 degrees F for two hours with oak or mesquite until the skin looks ready to pop.