Sausage 2

* Exported from MasterCook *

Sausage 2

Recipe By : Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu
Serving Size : 0 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 kg ground pork (shoulder cut)
1 1/2 kg ground beef (brisket, round, or sirloing)
2 tsp dried sage
2 tsp crushed red pepper
2 tsp paprika
2 tsp ground cumin
2 tsp dried sweet basil
2 tsp aniseed
2 tsp dried oregano
dash salt and ground black pepper

1. Mix the meats with the spices. For sausage links, attach 6 cm 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.

2. Barbecue at 225F/110C for 2 hours or slow-smoke at 185F/85C 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.

Difficulty : moderate - patience needed.
Precision : measure ingredients.

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