Free Recipe Otis Boyd s Famous Hot Link Sausage
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Otis Boyd s Famous Hot Link Sausage Recipe
2-1/2 lb Ground pork; (shoulder cut)
2-1/2 lb Ground beef; (brisket,
-round, or sirloin)
2 ts Dried sage
2 ts Crushed red pepper
2 ts Paprika
2 ts Ground cumin
2 ts Dried sweet basil
2 ts Aniseed
2 ts Dried oregano
1 ds Salt and ground black pepper
Otis Boyd s Famous Hot Link Sausage Preparation
From The All-American Barbecue Book by Rich Davis & Shifra Stein, NY: Vintage, 1988, ISBN# 0-394-75842-0 (pbk) Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage 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 225 deg F for 2 hours or slow-smoke at 185deg F for 4 hours. For sausage patties, form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peeloff the wax paper. Patties can be fried or grilled. Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Dec 02, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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