Otis P. Boyd was a prominent black barbeque man in Kansas City.  This mixture can be used formed into patties as a breakfast sausage or formed into links and smoked.  Note that it does not contain any curing salt.    I made a small batch based on 1 lb. of 73% lean ground beef and 1 lb. of fairly fatty ground pork.  I used the sausage meat two ways, as a breakfast sausage and as a smoked sausage.  Since it was a small batch and I was feeling lazy, I did not put the meat in a casing for the smoked sausage.  The sausage mixture worked well both ways.  When I smoked it, I used 225 degrees for 2 hours.  (I originally tried to smoke them at 195 degrees, but the new woodchips I bought did not seem to smoke well at that temperature since they were not as finally ground as the chips I have used in the past.

This is adapted from Adrian Miller’s book Black Smoke.

2-1/2 lbs. fatty ground pork

2-1/2 lbs. fatty ground beef (80/20 or 73/27)

2 tsp. dried sage

2 tsp. crushed red pepper

2 tsp. paprika

2 tsp ground cumin

2 tsp. dried sweet basil

2 tsp. anise seed

2 tsp. dried oregano

2 tsp. salt

1 tsp. freshly ground black pepper

In a large bowl mix together the pork and beef.

In a small bowl, mix together all the spices and seasonings. 

Sprinkle the seasonings on the ground meat and mix well.  Cover and refrigerate overnight.  Mix again.  Form into breakfast patties or stuff into casings and smoke for smoked sausage.