Hill Country Sausage
By: Anonymous
Published: Monday, April 12, 2010 - 2:01am

Ingredients




4 pounds Pork butt with fat
2 pounds Beef chuck or roiund with fat
1 lrg Onion, minced
6 Cloves garlic, minced
2 tablespoons Minced fresh sage (or 1 if dried)
1 tablespoon Salt
1 tablespoon Fresh ground black pepper
1 tablespoon Crushed red chiles (up to 2)
1 teaspoon Cayenne
4 Yards hog casings

Preparation

1 I found a recipe for Texas hill country sausage. It was in Smoke and Spice. 2 This has pork/beef at 2:1. I remember hearing 85%% beef at Kreutz'. It looks good anyway. I'll try it. 3 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 4 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.