Texas Hill Country Sausage




4 lbs. pork butt with fat
2 lbs. beef chuck or
round with fat
1 lg. onion, minced
6 cloves garlic, minced
2 tbsp. fresh sage, minced
1 tbsp. salt
1 tbsp. fresh ground black pepper
2 tbsp. crushed red pepper
1 tsp. cayenne
4 yards hog casings


Coarse grind the meat. Mix in seasonings. Refrigerate overnight. Prepare casings. Stuff to 1-inch thick, 5-inch long and tie off. They can be frozen or refrigerated at this time. To smoke, rub sausages with oil. Don't over do it or they get messy and then turn to mush. Smoke at 225°F for two hours with oak or mesquite until the skin looks ready to pop.

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