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Sausage 2

Recipe name:
Sausage 2

Recipe category:
Beef

What are your thoughts about this tasty dish?

Recipe detials:

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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Sausage 2

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