Recipe for Otis Boyds Famous Hot Link Sausage

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Yield:

Ingredients:

Amount	Ingredient
1/2 lb	ground pork (shoulder cut)
1/2 lb	ground beef (brisket, round, or sirloin)
2 tsp	dried sage
2 tsp	crushed red pepper
2 tsp	paprika
2 tsp	ground cumin
2 tsp	dried sweet basil
2 tsp	anise seed
2 tsp	dried oregano

Instructions:

Instructions: Mix the meats with the spices. For sausage links, attach 2 1/4-inch sausage 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 185 deg 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 peel off the wax paper. Patties can be fried or grilled.

Doug Gordon Morton

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