Creole Smoked Sausage And Creole Hot Sausage

* Exported from MasterCook *

CREOLE SMOKED SAUSAGE AND CREOLE HOT SAUSAGE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/2 ts Ground bay leaf
1/4 ts Cumin
1/2 ts Chili powder
4 ts Paprika
1/2 ts Sugar
5 ts Colgin's liquid hickory
-smoke

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.



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