Smoked breakfast sausage/Country style
This recipe is for 10 lbs. Cut the ingredients in half for a 5 lb batch.
7 lb lean beef 80/20 or 85/15
1.5 lb pork butt
1.5 lb pork fat or add another 1.5 lb of butt if you dont have the fat.
4 Tbs salt
2 level tsp cure #1
3 Tbs plain white sugar
2 Tbs dehydrated bell pepper (opt)
1 tsp red pepper crushed
1 tsp cayenne
1 tsp ginger powder
1 tsp nutmeg
1.5 Tbs thyme
1.5-2 Tbs sage (rubbed is ok to) Use the 1.5 Tbs first, make a small patty and fry it up. If you need more sage add the other.5 Tbs.
1 cup cold water
1 cup dry milk
Sheep casings, rinsed and soaked.
Add all the ingredients to the water and mix well. Mix into meat and mix well again. Stuff into casing.
NOTE: You want to put smoke to these at a temp of 150* for 2-3 hours. You will not cook/smoke them total because you will be pan cooking later....EH
Keep what your going to use out. Place the links on a parchment covered cookie sheet and freeze solid. Then you can place in vac bags and seal for later use. Put as many links in the bag as you will be wanting to cook. Links stay vac sealed in freezer for about 6 months.
Freezing before vac sealing keeps the links from being squished while still fresh smoked.
Hope this is close to what your looking for and 1000% better than CB links