🫙 From the Spice Rack

Sausage 2

Name: Sausage 2
Ingredients: 1 1/2 kg ground pork (shoulder cut); 1 1/2 kg ground beef (brisket, round, or sirloing); 2 tsp dried sage; 2 tsp crushed red pepper; 2 tsp paprika; 2 tsp ground cumin; 2 tsp dried sweet basil; 2 tsp aniseed

1 1/2 kg ground pork (shoulder cut) 1 1/2 kg ground beef (brisket, round, or sirloing) 2 tsp dried sage 2 tsp crushed red pepper 2 tsp paprika 2 tsp ground cumin 2 tsp dried sweet ...

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Ingredients8 items

Ingredients

11/2 kg ground pork (shoulder cut)
11/2 kg ground beef (brisket, round, or sirloing)
2tspdried sage
2tspcrushed red pepper
2tsppaprika
2tspground cumin
2tspdried sweet basil
2tspaniseed

Directions

1
1 1/2 kg ground pork (shoulder cut) 1 1/2 kg ground beef (brisket, round, or sirloing) 2 tsp dried sage 2 tsp crushed red pepper 2 tsp papri
2
Mix the meats with the spices
3
For sausage links, attach 6 cm sausage casings to the stuffer nozzle on a hand meat grinder
4
Stuff the casings to the desired length, cut the links, and secure the ends with string
5
Barbecue at 225F/110C for 2 hours or slow-smoke at 185F/85C for 4 hours
6
For sausage patties, form the meat mixture into a roll and cover with wax paper
7
Slice the roll into patties and peel off the wax paper
8
Patties can be fried or grilled

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