Otis Boyd's Famous Hot Links Sausage
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Ingredients
| 2-1/2 lb. | pork, ground | | 2-1/2 lb. | beechnuts, ground | | 2 tsp. | sage | | 2 tsp. | red pepper | | 2 tsp. | paprika | | 2 tsp. | cumin | | 2 tsp. | basil | | 2 tsp. | anise | | 2 tsp. | oregano | | 1 dash | salt and pepper |
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Instructions
Mix spices and meats together. If you want links, purchase 2-1/4 inch diameter casings. Fill casings and secure ends with string. Grill at 225°F for 2 hours or slow smoke at 185°F for 4 hours.
If sausage patties are desired, form meat and spice mixture into a roll and cover with wax paper. Carve patties from the roll and peel off wax paper. Patties can be fried or grilled.
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