Texas Hill Country Sausage
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   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
   4    Yards
        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