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Otis Boyd's Famous Hot Link Sausage

Posted By: Joe Ames
Date: Wednesday, May 10, 2000 at 5:33 p.m.


Thanks to Jeff Wheeler.

Otis Boyd's Famous Hot Link Sausage

From The All-American Barbecue Book
by Rich Davis & Shifra Stein,
NY: Vintage, 1988, ISBN# 0-394-75842-0 (pbk)

2 1/2 lb ground pork (shoulder cut)
2 1/2 lb ground beef (brisket, round, or sirloin)
2 t dried sage
2 t crushed red pepper
2 t paprika
2 t ground cumin
2 t dried sweet basil
2 t aniseed
2 t dried oregano
Dash salt and ground black pepper
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.

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