Texas Hill Country Sausage


 
Dwain Pannell

Dwain Pannell

TVWBB Hall of Fame
Recipe from Smoke and Spice. Pecan for the smoke. I had a couple of blowouts but all in all not a bad job if I do say so myself. 4 lbs of Pork Butt with fat and 2 lbs of Beef Chuck Roast. The taste was very good.









Mixed in onion, pepper, salt, garlic, cayenne, sage, and red pepper flakes.











 
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Wow that is just amazing! making your own sausage! that looks so good! Thank you for sharing!
 
All looks nicely done there Dwain....I can see that you know what you're doing. I can also see that we both enjoy the same "cheap" wine.
 
Very nice, how did you mix in your spices? did you use your mixer for that, I saw someone else do that, and thought it looked like a good way to do it. Great looking finished product.
 
Steve Cleveland said:
Very nice, how did you mix in your spices? did you use your mixer for that, I saw someone else do that, and thought it looked like a good way to do it. Great looking finished product.
Click to expand...

Thanks for the comment folks.

I mixed by hand on a cookie sheet but SWMBO recommended I use the mixer after the fact. DUH!
 
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