Yield: 20 servings
|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|
|½ teaspoon||Ground bay leaf|
|½ teaspoon||Chili powder|
|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