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LOCATION: Recipes >> Preserving Meats >> Texas Hill Country Sausage

Print this Recipe    Texas Hill Country Sausage

4 lb Pork butt with fat
2 lb Beef chuck or round -- with Fat
1 lg Onion -- minced
6 Cloves garlic -- minced
2 tb Fresh sage -- minced
1 tb Salt
1 tb Fresh ground black pepper
2 tb Crushed red pepper
1 ts Cayenne
4 Yards
Hog casings

Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare
casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or
refrigerated at this time

To smoke: rub sausages with oil. Don't over do it or they get messy and
then turn to mush. Smoke at 225 for two hours with oak or mesquite until
the skin looks ready to pop.



Texas Smoky Links

2 lb Pork butt
1 lb Beef chuck
1 ts Ground coriander
2 ts Ground cumin
2 ts Chopped garlic
1 tb Ground black pepper
2 ts Red pepper flakes
1 ts Prague Powder #1 -- (curing
Salt)
1/2 c Ice water
4 ts Salt
pn Ground allspice
pn Ground cloves

Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings -
8"links. Hot smoke to 155 degrees F or cold smoke at least 12 hours.

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