Sausage 2
Yield
1 batchPrep
30 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | kg |
pork shoulder
ground |
*
|
| 1 ½ | kg |
beef
brisket, round, or sirloin |
*
|
| 2 | teaspoons |
sage
dried |
*
|
| 2 | teaspoons |
red pepper flakes
|
|
| 2 | teaspoons |
paprika
|
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
basil
sweet, dried |
*
|
| 2 | teaspoons |
aniseed
|
|
| 2 | teaspoons |
oregano
dried |
|
| 1 | dash |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | kg |
pork shoulder
ground |
*
|
| 1.5 | kg |
beef
brisket, round, or sirloin |
*
|
| 1E+1 | ml |
sage
dried |
*
|
| 1E+1 | ml |
red pepper flakes
|
|
| 1E+1 | ml |
paprika
|
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
basil
sweet, dried |
*
|
| 1E+1 | ml |
aniseed
|
|
| 1E+1 | ml |
oregano
dried |
|
| 1 | dash |
salt and black pepper
|
*
|
Directions
- 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.
- Barbecue at 225F/110C for 2 hours or slow-smoke at 185F/85C 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.
