Otis Boyd’s Famous Hot Link Sausage

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READY IN: 1hr
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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