Otis Boyd's Famous Hot Links Sausage



8 servings



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


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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