Title: Creole Smoked Sausage and Creole Hot Sausage
Categories: Meat Sausage
Yield: 1 Servings

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.

Ellen Cleary From: Rich Harper

Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber

Posted 12-25-93 by DALE SHIPP on F-Cooking

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com

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