• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Hot Link Sausages

    Add to MenuAdd to Calendar

    Source: www.cookingindex.comReport recipe

    Rate this recipe:

    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

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback