Recipe - Otis Boyds Famous Hot Links Sausage

2 One half pound Pork; ground
2 One half pound Beechnuts; ground
2 teaspoon Sage
2 teaspoon Red pepper
2 teaspoon Paprika
2 teaspoon Cumin
2 teaspoon Basil
2 teaspoon Anise
2 teaspoon Oregano
1 ds Salt and pepper

Mix spices and meats together. If you want links, purchase 2 1/4" diameter
casings. Fill casings and secure ends with string. BBQ at 225F for 2 hours
or slow smoke at 185F for 4 hours.

If sausage patties are desired, form meat & spice mixture into a roll and
cover with wax paper. Carve patties from the roll and peel off wax paper.

Patties can be fried or grilled.

Compliments of Garry's Home Cookin' http:/www.tiac.net/users/garhow/cooking
garhow@tiac.net

NOTES : From the book, "All About BarBQ Kansas City Style" by Shifra
Stein & Rich Davis
Recipe by: Otis Boyd

Posted to bbqdigest V5 #529 by "Garry Howard" garhow@tiac.net on Sep 13,
1997