Title: Creole Hot Sausage
Categories: Spice Chile Entree Sausage
Yield: 1 Servings

4	lb	Lean fresh pork
2	lb	Pork fat
2	ts	Garlic -- finely minced
1	tb	Cayenne pepper
1	tb	Fresh ground black pepper
2	tb	Salt
1/2	ts	Bay leaf -- ground
4	ts	Paprika
1/2	ts	Sugar
3		Yards sausage casing optional

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.

Recipe By : Chuck Taggert

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