1 1/2 kg ground pork (shoulder cut)
1 1/2 kg ground beef (brisket, round, or sirloing)
2 tsp dried sage
2 tsp crushed red pepper
2 tsp paprika
2 tsp ground cumin
2 tsp dried sweet basil
2 tsp aniseed
2 tsp dried oregano
dash salt and ground black pepper
1. Mix the meats with the spices. For sausage links, attach 6 cm 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.
2. Barbecue at 225F/110C for 2 hours or slow-smoke at 185F/85C 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.
Difficulty : moderate – patience needed. Precision : measure ingredients.