Creole Smoked Sausage and Creole Hot Sausage
3 Yards small sausage casing 4 lb Lean pork (or 2 lb lean -pork and 2 lb lean beef) 2 lb Pork fat 2 ts Finely minced garlic 2 ts Freshly ground black -pepper 3 tb Salt 2 ts Cayenne...
Ingredients
- 3yards small sausage casing
- 4lblean pork (or 2 lb lean
- 2tsp finely minced garlic
- 2tsp freshly ground black
- 2tsp cayenne
- 1/2tsp ground bay leaf
- 1/4tsp cumin
- 1/2tsp chili powder
Directions
- 1
3 Yards small sausage casing 4 lb Lean pork (or 2 lb lean -pork and 2 lb lean beef) 2 lb Pork fat 2 ts Finely minced garlic 2 ts Freshly gro
- 2
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 jambala
- 3
We also like it pan grilled as a breakfast or dinner sausage
- 4
Also makes great po-boys--ECT] Allow about 20 to 25 minutes for grilling
- 5
When used as a seasoning meat in other dishes, it requires no precooking
- 6
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 sa
- 7
It is not recommended as a seasoning meat in traditional bean dishes as it is likely to overwhelm the flavor of the other ingredients
- 8
Prepare the sausage casings and stuffing