That is a good collection and the hot link they have there sounds good too. I clipped it and posted it below. I've always had a problem with keeping sausages with beef as moist as I want them, so I usually whight them heavier with pork. Bigwheel's is that way, heavier with pork.
Otis Boyd’s Famous Hot Link Sausage
2 1/2 lb ground pork (shoulder cut)
2 1/2 lb ground beef (brisket, round, or sirloin)
2 t dried sage
2 t crushed red pepper
2 t paprika
2 t ground cumin
2 t dried sweet basil
2 t anise seed
2 t dried oregano
Dash salt and ground black pepper
Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage casings to the stuffer nozzle on a hand meat grinder. Stuff the casings to the desired length, cut the links, and secure the ends with
string.
Barbecue at 225 deg F for 2 hours or slow-smoke at 185deg F for 4 hours.
For sausage patties, form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the wax paper. Patties can be fried or grilled.