Texas Hill Country Sausage

• 4 lb. pork butt with fat
• 2 lb. beef chuck
• round with fat
• 1 lg. onion, minced
• 6 cloves garlic, minced
• 2 tbsp. fresh sage, minced
• 1 tbsp. salt
• 1 tbsp. fresh ground black pepper
• 2 tbsp. crushed red pepper
• 1 tsp. cayenne
• 4 yards hog casings

1. Coarse grind the meat.
2. Mix in seasonings.
3. Refrigerate overnight.
4. Prepare casings.
5. Stuff to 1-inch thick, 5-inch long and tie off.
6. They can be frozen or refrigerated at this time.
7. To smoke, rub sausages with oil.
8. Don't over do it or they get messy and then turn to mush.
9. Smoke at 225F for two hours with oak or mesquite until the skin looks ready to pop.

pork butt with, beef chuck, onion, garlic, fresh sage, salt, fresh ground black pepper, red pepper, cayenne, casings

Taken from www.foodgeeks.com/recipes/16587 (may not work)