Sausage 2

Serving Size : 1
Ingredients

for prepare Sausage 2

:

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
1	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 .AB 225 110 for 2 hours or slow-smoke at .AB 185 85 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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