*  Exported from  MasterCook  *

                               Sausage 2

Recipe By     : Carol Miller-Tutzauer [email protected]
Serving Size  : 0    Preparation Time :0:00
Categories    : Meats

 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
         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 225F/110C for 2 hours or slow-smoke at 185F/85C 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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