*  Exported from  MasterCook  *
 
                                 Sausage 2
 
 Recipe By     : Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    2      tsp           dried oregano
           dash          salt and ground black pepper
 
 1.  Mix the meats with the spices. For sausage links, attach 6 cm sausage
 casings to the stuffer nozzle on a hand meat grinder. Stuff the casings to the
 desired length, cut the links, and secure the ends with string.
 
 2.  Barbecue at 225F/110C for 2 hours or slow-smoke at 185F/85C for 4
 hours. For sausage patties, form the meat mixture into a roll and cover with
 wax paper. Slice the roll into patties and peel off the wax paper. Patties can
 be fried or grilled.
 
 Difficulty    : moderate - patience needed.
 Precision     : measure ingredients.
 
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