Creole smoked sausage & creole hot sausage

Yield: 1 Servings

Measure Ingredient
3 Yards small sausage casing
4 pounds Lean pork (or 2 lb lean pork and 2 lb lean beef)
2 pounds Pork fat
2 teaspoons Finely minced garlic
2 teaspoons Freshly ground black pepper
3 tablespoons Salt
2 teaspoons Cayenne
½ teaspoon Ground bay leaf
¼ teaspoon Cumin
½ teaspoon Chili powder
4 teaspoons Paprika
½ teaspoon Sugar
5 teaspoons Colgin's liquid hickory smoke

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage. [Also makes great po-boys--ECT] Allow about 20 to 25 minutes for grilling. When used as a seasoning meat in other dishes, it requires no precooking. About 6 pounds of 6-8 inch sausage (To make HOT sausage, omit the liquid hickory smoke and add 1 tsp cayenne and 1 tsp black pepper.) Hot sausage is a good accompaniment to bean dishes or smothered vegetables or as a breakfast sausage with grits and eggs. It is not recommended as a seasoning meat in traditional bean dishes as it is likely to overwhelm the flavor of the other ingredients. Prepare the sausage casings and stuffing. Mix ingredients lightly; the stuffing should be slightly coarse in texture. Cut the casing into 12 inch lengths and stuff. Allow 2 smoked sausages per serving.

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