Otis Boyd’s Spicy Hot Link Sausage
Discover the rich flavors of Otis Boyd’s Spicy Hot Link Sausage, a beloved recipe that brings the smokiness of barbecue and a kick of heat to your meals. This homemade sausage combines ground pork and beef with an aromatic blend of spices including sage, cumin, and red pepper flakes, delivering a savory explosion in every bite. Perfect for grilling, frying, or incorporating into your favorite dishes, this recipe is ideal for gatherings, barbecues, or just a hearty family meal. Share the love of homemade sausage with friends and family, and make every occasion unforgettable!
20
Servings
134
Calories
11
Ingredients
Ingredients
Ground Pork
2.5 lbs (raw)
Ground Beef
2.5 lbs (raw)
Dried Sage
2 teaspoons (ground)
Crushed Red Pepper Flakes
2 teaspoons (ground)
Paprika
2 teaspoons (ground)
Ground Cumin
2 teaspoons (ground)
Dried Sweet Basil Leaves
2 teaspoons (ground)
Anise Seed
2 teaspoons (ground)
Dried Oregano
2 teaspoons (ground)
Salt
1 dash (to taste)
Ground Black Pepper
1 dash (to taste)
Instructions
1
In a large mixing bowl, combine the ground pork and ground beef thoroughly.
2
Add in the dried sage, crushed red pepper flakes, paprika, ground cumin, dried sweet basil, anise seed, dried oregano, salt, and ground black pepper. Mix well until the spices are evenly distributed throughout the meat.
3
If using sausage casings, attach 2 1/4-inch casings onto the stuffer nozzle of your sausage maker or hand meat grinder.
4
Stuff the casings with the meat mixture, ensuring there are no air pockets. Twist the sausages to the desired length and tie them securely with string.
5
For cooking, you can choose to BBQ the sausages at 225°F for 2 hours or opt for slow-smoking them at 185°F for 4 hours for enhanced flavor.
6
For sausage patties, form the meat mixture into a roll and wrap it tightly in wax paper. Chill in the refrigerator for at least 30 minutes, then slice the roll into even patties, removing the wax paper as you go. Cook the patties by frying or grilling according to your preference.
Nutrition Information
10g
Fat
0.7g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Otis Boyd’s Spicy Hot Link Sausage?
It is a homemade sausage recipe combining ground pork and beef with a blend of aromatic spices like sage, cumin, and red pepper flakes.
How many servings does this recipe provide?
This recipe yields approximately 20 servings.
What are the primary meats used in these sausages?
The recipe uses 2.5 lbs of raw ground pork and 2.5 lbs of raw ground beef.
How many calories are in one serving of this sausage?
Each serving contains approximately 134 calories.
What is the fat content per serving?
There are 10g of fat in each serving.
How much protein is in a serving of Otis Boyd’s sausage?
Each serving provides 12g of protein.
Does this sausage recipe contain many carbohydrates?
No, it is low in carbs with only 0.7g per serving.
How much dried sage is required?
You will need 2 teaspoons of ground dried sage.
What provides the heat in this spicy sausage?
The heat comes from 2 teaspoons of crushed red pepper flakes.
Is cumin included in the spice blend?
Yes, the recipe calls for 2 teaspoons of ground cumin.
What kind of basil is used for this recipe?
The recipe uses 2 teaspoons of ground dried sweet basil leaves.
Is anise seed used in Otis Boyd’s sausage?
Yes, 2 teaspoons of ground anise seed are included in the mixture.
How much paprika is added to the meat?
The recipe requires 2 teaspoons of ground paprika.
How do I season the mixture with salt and pepper?
Add a dash of salt and ground black pepper to taste.
What is the first step in preparing the meat?
In a large mixing bowl, combine the ground pork and ground beef thoroughly.
How should the spices be mixed into the meat?
Mix well until the spices are evenly distributed throughout the meat mixture.
What size casings are needed for the sausage links?
Use 2 1/4-inch casings for stuffing the links.
How do I prevent air pockets when stuffing casings?
Ensure the meat is packed tightly into the casings while stuffing.
What temperature is recommended for BBQ cooking?
BBQ the sausages at 225°F for 2 hours.
How long should I slow-smoke the sausages?
Slow-smoke them at 185°F for 4 hours for enhanced flavor.
Can I make sausage patties instead of links?
Yes, you can form the meat mixture into a roll and slice it into patties.
How do I prepare the patty roll?
Form the mixture into a roll and wrap it tightly in wax paper.
How long should the patty roll chill in the refrigerator?
Chill the roll for at least 30 minutes before slicing.
How do I cook the sausage patties?
Cook the patties by frying or grilling according to your preference.
What equipment can be used to stuff the casings?
You can use a sausage maker stuffer nozzle or a hand meat grinder.
Is this recipe suitable for grilling?
Yes, it is ideal for grilling, especially for barbecues and gatherings.
Are there any dietary fibers or sugars in this recipe?
According to the nutrition data, there is no fiber or sugar in this recipe.
How many different ingredients are in this recipe?
There are 11 total ingredients including the meats and spices.
What are some suggested occasions for this dish?
It is perfect for gatherings, barbecues, or a hearty family meal.
How are the links secured after stuffing?
Twist the sausages to the desired length and tie them securely with string.