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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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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