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Hot Links Sausage

2 1/2 lb Pork; ground
2 1/2 lb Beechnuts; ground
2 ts Sage
2 ts Red pepper
2 ts Paprika
2 ts Cumin
2 ts Basil
2 ts Anise
2 ts Oregano
1 ds Salt and pepper

Mix spices and meats together. If you want links, purchase 2 1/4" diameter casings. Fill casings and secure ends with string. BBQ at 225F for 2 hours or slow smoke at 185F for 4 hours.

If sausage patties are desired, form meat & spice mixture into a roll and cover with wax paper. Carve patties from the roll and peel off wax paper.

Patties can be fried or grilled.

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