This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Hot Link Sausage
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Want to try your hand at making homemade sausage? This recipe yields a flavorful and spicy sausage that can be made into links or patties.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
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 ground cumin
2 teaspoons dried basil
2 teaspoons anise seed
2 teaspoons dried oregano
1 dash salt
1 dash ground black pepper
directions
Place the pork and beef in a large bowl. Combine all the spices in a small bowl. Add the spice mixture and mix until evenly distributed.
To make sausage links, attach sausage casings on to the nozzle of a meat grinder. Stuff the casings as desired and cut. Tie the ends with butcher twine.
Links can be grilled over indirect 225 degrees F heat for 2 hours or smoked at 185 degrees F for 4 hours or pan-fried as desired.
To make sausage patties, form the meat mixture into a log and wrap in waxed paper. Chill for 1 hour. Remove the waxed paper and slice 1/2 to 3/4-inch thick slices. Grill or pan-fry as desired.
The sausage can also be frozen. Flash-freeze the links or patties on a baking sheet then transfer to a zip-top freezer bag or other airtight container.
nutrition data
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.
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reviews & comments
September 24, 2014
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!
July 6, 2013
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.