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Hot Link Sausage

2 1/2 lb Ground pork; (shoulder cut)
2 1/2 lb Ground beef; (brisket, round, or sirloin)
2 ts Dried sage
2 ts Crushed red pepper
2 ts Paprika
2 ts Ground cumin
2 ts Dried sweet basil
2 ts Aniseed
2 ts Dried oregano
1 ds Salt and ground black pepper


Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage 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 peeloff the wax paper. Patties can be fried or grilled.





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