A recipe for Creole Smoked Sausage and Creole Hot Sausage. Follow the simple recipe instructions for Creole Smoked Sausage and Creole Hot Sausage shared by other home cooking experts.
Ingredients
3 Yards small sausage casing4 lb. Lean pork (or 2 lb. lean pork and 2 lb. lean beef)
2 lb. Pork fat
2 Tsp. Finely minced garlic
2 Tsp. Freshly ground black pepper
3 Tbs. Salt
2 Tsp. Cayenne
1/2 Tsp. Ground bay leaf
1/4 Tsp. Cumin
1/2 Tsp. Chili powder
4 Tsp. Paprika
1/2 Tsp. Sugar
5 Tsp. Colgin's liquid hickory smoke
Directions
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 orsmothered 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.
