In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Hill Country Sausage
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- #19246
serves/makes:
ready in:
over 5 hrs
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.
added by
zxcvbob
nutrition data
Nutritional data has not been calculated yet.
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