Title: Otis Boyd's Famous Hot Links Sausage
Categories: Sausage
Yield: 8 Servings

2 1/2	lb	Pork; ground
2 1/2	lb	Beechnuts; ground
2	ts	Sage
2	ts	Red pepper
2	ts	Paprika
2	ts	Cumin
2	ts	Basil
2	ts	Anise
2	ts	Oregano
1	ds	Salt and pepper

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 & 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.

NOTES : From the book, "All About BarBQ - Kansas City Style" by Shifra Stein & Rich Davis Posted to MM-Recipes Digest V4 #3

Recipe by: Otis Boyd

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