I am just getting into meat grinding and sausage stuffing. Second outing will be the below recipe.
Noob questions for such an endeavor:
1. How long do you rest the sausage in the fridge to dry?
2. Do you ever freeze for later use, or is that tabboo?
3. If you dont freeze, what is the shelf-life?
Bigwheel's World Famous Genuine Texas Hotlinks
5 pounds boston butt
2 pounds lean beef
1 bottle cold beer
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper
2 tablespoons Hungarian paprika
1 tablespoon cayenne pepper
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
2 teaspoons ground corriander
1 teaspoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon sugar
2 teaspoons ground thyme
6 teaspoons Mortons Tender Quick
1 teaspoon MSG
Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer on the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Wash it down with ice cold beer.