Sausage

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Sausage Ingredients

1 1/2 kg Ground pork (shoulder cut)	2 ts Ground cumin
1 1/2 kg Ground beef (brisket, round,	2 ts Dried sweet basil
Or sirloing)	2 ts Aniseed
2 ts Dried sage	2 ts Dried oregano
2 ts Crushed red pepper	ds Salt and ground black pepper
2 ts Paprika

Instructions for Sausage

Recipe by: Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu 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 desired length, cut the links, and secure the ends with string. 2. Barbecue at .AB 225 110 for 2 hours or slow-smoke at .AB 185 85 for 4 hours. For sausage patties, form the meat mixture into a roll and cover wit wax paper. Slice the roll into patties and peel off the wax paper. Patties be fried or grilled. Difficulty : moderate - patience needed. Precision : measure ingredients.

Main Ingredient: Cuisine: Uncategorized