Recipe - Texas Hill Country Sausage

4 pound Pork butt with fat
2 pound Beef chuck or round; with
fat
1 lg Onion; minced
6 Cloves garlic; minced
2 tablespoon Fresh sage; minced
1 tablespoon Salt
1 tablespoon Fresh ground black pepper
2 tablespoon Crushed red pepper
1 teaspoon 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.

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

Recipe by: Smoke and Spice

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