Kosher creole sausages

Yield: 1 servings

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There is nothing subtle about Creole sausages. They are hot and spicy, full of onions and garlic, seasoned lavishly with red peppers, and tasting of parsley, bayleaves and allspice. Creole sausages are served as breakfast sausage and they are used in jambalayas and gumbos. In this recipe, ground beef substitutes for the pork and pork fat used in New Orleans, but the herbs and spices remain the same so you can expect the meat to have the flavor of the authentic sausages.

1 lb Beef; ground; not too lean ⅓ c Onion; chopped 1 ea Garlic Clove ¼ ts Cayenne Pepper; ground ¼ ts Chili Powder ¼ ts Red Pepper; crushed ½ ts Salt ½ ts Black Pepper; freshly ground ½ ts Thyme; dried 2 tb Parsley; fresh; chopped 1 sm Bay Leaf; crushed pn Allspice; ground

Combine all the ingredients, mixing very well. If you house is not too warm, allow the mixture to remain at room temperature for an hour or two to blend the flavors. Wrap well and refrigerate until ready to use, up to 2 days. The sausage can be frozen, although you might lose a little of the spiciness during storage. Use as directed in other recipes, or shape into patties and grill, broil, or fry in a little oil until brown on both sides and cooked through. Makes about 1 pound. From: International Cooking For The Kosher Home By: Betty S.

Goldberg

Submitted By SAM LEFKOWITZ On 11-10-94

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