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Creole Hot Sausage
Ingredients:
4 pounds lean fresh pork
2 pounds pork fat
2 teaspoons garlic -- finely minced
1 tablespoon cayenne pepper
1 tablespoon fresh ground black pepper
2 tablespoon salt
1/2 teaspoon bay leaf -- ground
4 teaspoons paprika
1/2 teaspoon sugar
3 yards sausage casing -- optional
Instructions:
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. |
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