Homemade Link Sausage Recipes
OTIS BOYD'S FAMOUS HOT LINK SAUSAGE
Make and share this Otis Boyd's Famous Hot Link Sausage recipe from Food.com.
Provided by Chef Jeff Garland
Categories Pork
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix the meats with the spices.
- For sausage links, attach 2 1/4-inch 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.
- Barbecue at 225 deg F for 2 hours or slow-smoke at 185deg F 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.
Nutrition Facts : Calories 293.5, Fat 20.4, SaturatedFat 7.7, Cholesterol 91.9, Sodium 87.2, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 25.3
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- In a large bowl, combine the pork belly, salt, sage, black pepper and white pepper. Mix well and refrigerate, covered, overnight. Place the meat grinder attachment with the blade, coarse grinding plate and 1-cm stuffing tube in the freezer.
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- Cut the pork into 1/2 inch chunks and freeze them for about 45 minutes to get them to a temperature of 32 degrees F (0 celsius). Grind the pork through a 1/4 inch (6mm) die (I use this meat grinder). Grind the meat quickly into the bowl of a stand mixer (ideally have the bowl set atop an ice bath to keep the meat cold) and then grind it all a second time. Chill the meat in the refrigerator while you assemble the spice mixture.
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