Texas Hill Country Sausage

4 lb Pork butt with fat
2 lb Beef chuck or round -- with Fat
1 lg Onion -- minced
6 Cloves garlic -- minced
2 tb Fresh sage -- minced
1 tb Salt
1 tb Fresh ground black pepper
2 tb Crushed red pepper
1 ts Cayenne
12 ft Hog casings

Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or refrigerated at this time

To smoke: rub sausages with oil. Don't over do it or they get messy and then turn to mush. Smoke at 225 for two hours with oak or mesquite until the skin looks ready to pop.

Recipe By: Smoke and Spice
From: Garry Howard
MM by Helen Peagram. Posted to rec.food.preserving