OTIS BOYD'S FAMOUS HOT LINK SAUSAGE

Otis Boyd's Famous Hot Link Sausage image

Provided by Chef Jeff Garland

Categories Pork

Time 1h

Yield 20 serving(s)

Number Of Ingredients 11

2 1/2 lbs ground pork
2 1/2 lbs ground beef
2 teaspoons dried sage
2 teaspoons crushed red pepper flakes
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons dried sweet basil leaves
2 teaspoons anise seed
2 teaspoons dried oregano
1 dash salt
1 dash ground black pepper

Steps:

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 deg F for 2 hours or slow-smoke at 185deg 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 Facts : Calories 293.5, Fat 20.4, SaturatedFat 7.7, Cholesterol 91.9, Sodium 87.2, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 25.3

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