Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Ground pork - (shoulder cut)

  2. 2 1/2 lbs 1135g / 40oz Ground beef - (brisket, round, or sirloin)

  3. 2 teaspoons 10ml Dried sage

  4. 2 teaspoons 10ml Crushed red pepper

  5. 2 teaspoons 10ml Paprika

  6. 2 teaspoons 10ml Ground cumin

  7. 2 teaspoons 10ml Dried sweet basil

  8. 2 teaspoons 10ml Aniseed

  9. 2 teaspoons 10ml Dried oregano

  10. 1 Salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Posted to the BBQ-List by Jeff Wheeler on 7 Dec 1998


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