Creole smoked sausage and creole hot sausage

Yield: 20 servings

Measure Ingredient
3 \N 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

About 6 pounds of 6-8 inch sausage 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 smoky 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--EC] Allow about 20 to 25 minutes for grilling. When used as a seasoning meat in other dishes, it requires no precooking.

(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.

FROM: Ellen Cleary, Jul-14-90 8:22am

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