Otis Boyd's Famous Hot Links Sausage

Course : Sausages
Serves: 8
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2 1/2 pounds pork -- ground
2 1/2 pounds beef -- ground
2 teaspoons sage
2 teaspoons red pepper
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons basil
2 teaspoons anise
2 teaspoons oregano
1 dash salt and pepper

Preparation / Directions:

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 and 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.

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