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Hill Country Sausage

4 lb Pork butt with fat
2 lb Beef chuck or roiund with fat
1 lg Onion, minced
6 Cloves garlic, minced
2 tb Minced fresh sage (or 1 if dried)
1 tb Salt
1 tb Fresh ground black pepper
1 tb Crushed red chiles (up to 2)
1 ts Cayenne
4 Yards hog casings


Coarse grind the meat. Mix in seasonings. Refrigerate over night. 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 over do it or they get messy and then turn to mush. Smoke at 225 for two hours with oak or mesquite until the skin looks ready to pop.


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