Go to
Search by
More
My recipe box
Favourites
News
References
Guides
Search
by Ingredient
  1. Home
  2. Recipes
  3. Main Dish
  4. Beef
  5. Ground Beef
  6. Brisket
  7. Sausages
  8. Meats

Sausage 2

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by sarapaul

YIELD

1 batch

PREP

30 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 ½ 1.5
KG KG PORK SHOULDER
ground *
1 ½ 1.5
KG KG BEEF
brisket, round, or sirloin *
2 1E+1
TEASPOONS ML SAGE
dried *
2 1E+1
TEASPOONS ML RED PEPPER FLAKES
2 1E+1
TEASPOONS ML PAPRIKA
2 1E+1
TEASPOONS ML CUMIN
ground
2 1E+1
TEASPOONS ML BASIL
sweet, dried *
2 1E+1
TEASPOONS ML ANISEED
2 1E+1
TEASPOONS ML OREGANO
dried
1 1
DASH DASH SALT AND BLACK PEPPER *

Directions

  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.

  1. 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.
* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 12 49% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 16% • Vitamin C 3%
Calcium 3% • Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Email this recipe