Texas Hill Country Sausage

Texas Hill Country Sausage

Difficulty Level


  • 4 pounds pork butt with fat
  • 2 pounds beef chuck or round, with fat
  • 1 lg onion, minced
  • 6 cloves garlic, minced
  • 2 tb fresh sage, minced
  • 1 tb salt
  • 1 tb fresh ground black pepper
  • 2 tb crushed red pepper
  • 1 ts cayenne
  • 4 yards hog casings


Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or refrigerated at this time To smoke: rub sausages with oil. Don't over do it or they get messy and then turn to mush. Smoke at 225 for two hours with oak or mesquite until the skin looks ready to pop.

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