Otis Boyd’s Famous Hot Link Sausage

Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage 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.