Sausage 2

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.