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Waldorf - Hot Italian Sausage with Sweet Asian Glaze

BBQ Bob Trudnak
BBQ Bob Trudnak Posts: 197
edited November -1 in EggHead Forum
A few people asked me to post this recipe, so here it is. I make 20 lbs at a time and freeze some if I am not cooking for alot of people.[p]20 pounds of pork (I Start with boneless Butts)
1/8 cup salt
1/4 cup garlic salt
1 tablespoon ground black pepper
1/2 cup ground paprika
1/2 cup of olive oil
1 tablespoon anise seed
1 tablespoon fennel seed
1/8 cup red pepper flakes or slightly less
2 tablespoons of Swamp Venom[p]Cube Pork butts and add all seasonings. Place cubed, seasoned meat in Ziplocks and let sit in fridge overnight.[p]Fine grind seasoned pork the next day and let sit in fridge for 1 more day. [p]Now you can make patties, case them or cook them in the mats like I do.[p]Cook direct at 325° F until internal temp. reaches 160° F. [p]Asian glaze:
1/2 cup of apple juice
1 cup of Hoisen Sauce
2 tsp. of Sesame oil
2 tsp of Chile Lemongrass sauce[p]Heat glaze in pan and baste over sausage about 20 minutes into the cook.[p]Bob[p]

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