Creole smoked sausage & creole hot sausage
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.