Recipe for Hill Country Sausage 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
4 lb Pork butt with fat
2 lb Beef chuck or roiund with fat
1 lrg Onion, minced
6 x Cloves garlic, minced
2 tbl Minced fresh sage (or 1 if dried)
1 tbl Salt
1 tbl Fresh ground black pepper
1 tbl Crushed red chiles (up to 2)
1 tsp Cayenne
Instructions:
Instructions: I found a recipe for Texas hill country sausage. It was in Smoke and Spice.

This has pork/beef at 2:1. I remember hearing 85% beef at Kreutz. It looks good anyway. Ill try it.

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. Dont 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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