Hill Country Links

Name: Hill Country Links
Cuisine: American
Ingredients: 4 pounds pork butt, with fat; 2 pounds beef chuck or round steak, with fat; 2 pounds beef chuck or round steak, with fat; 1 large onion, minced; 6 garlic cloves, minced; 2 tablespoons minced fresh sage or 1 tablespoon dried sage; 2 tablespoons minced fresh sage or 1 tablespoon dried sage; 1 tablespoon kosher salt or coarse sea salt; 1 tablespoon kosher salt or coarse sea salt; 1 tablespoon coarsely ground black pepper; 1 to 2 tablespoons chile caribe or other crushed dried red chile of moderate heat; 1 to 2 tablespoons chile caribe or other crushed dried red chile of moderate heat; ½ to 1 teaspoon cayenne; 4 yards hog sausage casings (see BBQ tips); Vegetable oil

Preparation info

Makes about 2 Dozen Sausages, Serving
12
or more

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

If you own or can borrow a meat grinder, you can stuff your own sausage links for barbecuing.

Ingredients

4 pounds pork butt, with fat
2 pounds beef chuck or round steak, with fat

Americas
United States
Main course

Method

At least the evening before you plan to barbecue the sausages, grind the pork and beef together, using the coarse-grind blade of a meat grinder. Add the rest of the ingredients, except the casings and oil. If you wish, grind the mixture again. Refrigerate, covered, overnight.
Prepare the casings, soaking them in several changes of water over several hours.