Hill Country Sausage

Pork

4 pounds pork butt with fat
2 pounds beef chuck or round; with fat
1 large onion; minced
6 centiliters garlic; minced
2 tablespoons fresh sage; minced
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons red chilies; crushed
1 teaspoon 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 overdo 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.