*  Exported from  MasterCook  *

               Creole Smoked Sausage And Creole Hot Sausage

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Meats                            Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       yd           Small sausage casing
   4       lb           Lean pork (or half lean beef)
   2       lb           Pork fat
   2       ts           Garlic -- finely minced
   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--ETC]

  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 to 8" sausage (To make HOT sausage, omit the liquid hickory smoke
  and add 1 ts cayenne and 1 ts 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" lengths and stuff. Allow 2 smoked sausages per serving.
 

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