Creole hot sausage

1 servings

Ingredients

Quantity Ingredient
4 pounds Lean fresh pork
2 pounds Pork fat
2 teaspoons Finely minced garlic
1 tablespoon Cayenne pepper
1 tablespoon Freshly ground black pepper
2 tablespoons Salt
½ teaspoon Ground bay leaf
4 teaspoons Paprika
½ teaspoon Sugar
3 Yards sausage casing (opt.)

Directions

Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients. Stuff into sausage casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like.

Fresh sausage should be used quickly, and will keep in the refrigerator for three days. You can also freeze it for up to three months.

From The Gumbo Pages' Home Page.

Submitted By ROGER MARTIN On 07-08-95

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