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Рецепт Hill Country Sausage

Name: Hill Country Sausage
Ingredients: 4 lb Pork butt with fat; 2 lb Beef chuck or possibly roiund with fat; 1 lrg Onion, chopped; 6 x Cloves garlic, chopped; 2 Tbsp. Chopped fresh sage (or possibly 1 if dry); 1 Tbsp. Salt; 1 Tbsp. Fresh grnd black pepper; 1 Tbsp. Crushed red chiles (up to 2); 1 tsp Cayenne; 4 x Yards hog casings

от Global Cookbook

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Ингредиенты

4 lb Pork butt with fat
2 lb Beef chuck or possibly roiund with fat
1 lrg Onion, chopped
6 x Cloves garlic, chopped
2 Tbsp. Chopped fresh sage (or possibly 1 if dry)
1 Tbsp. Salt
1 Tbsp. Fresh grnd black pepper
1 Tbsp. Crushed red chiles (up to 2)
1 tsp Cayenne
4 x Yards hog casings

Инструкции

I found a recipe for Texas hill country sausage. It was in Smoke and Spice.
This has pork/beef at 2:1. I remember hearing 85% beef at Kreutz'. It looks good anyway. I'll try it.
Coarse grind the meat. Fold in seasonings. Chill over night. Prepare casings. Stuff to 1" thick, 5" long and tie off. They can be frzn or possibly refrigerated at this time
To smoke: rub sausages with oil. Do not over do it or possibly they get messy and then turn to mush. Smoke at 225 for two hrs with oak or possibly mesquite till the skin looks ready to pop.