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Central Texas
German link Sausage

(Ralph’s Favorite with jalapenos or Green Chilies added)

Ingredients

3 lbs ground beef ½ tbsp ground pepper flakes
3 lbs ground pork 1 tbsp ground mustard or mustard seeds
3 tbsp kosher salt ½ cup nonfat dry milk
2 tbsp coarse ground pepper 1 cup water
1 tbsp Paprika
1 tbsp garlic granules Replace regular salt with 1 tbsp per lb
Mortens Tender Quick if smoking

Garlic Polish Sausage

For pickling

Ingredients

5 lbs Ground pork butt
6 large garlic cloves minced (or t tbsp granulated garlic
1 tbsp kosher salt
2 tsp fine ground black pepper
2 tsp dried marjoram
1 cup ice water for mixing
1 tbsp hot sauce or 1 tsp cayenne (if you desire a hotter sausage)

NOTE: You can add 1 tsp of liquid smoke to the ice water for a mild smoky flavor

Lagniappe

In a large bowl combine the meats with the dry ingredients and mix by hand until
thoroughly blended, add the water and mix well again.

Allow to set overnight and stuff into hog casings tying off the ends. Blanch in
simmering water for about 30 minutes or until set. Remove, and allow the links to
dry.

Grill 10 minutes per side, or smoke at 165 till links reach 155.

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