CREOLE HOT SAUSAGE
Grilled or pan-fried on the side with red beans and rice, or on a po-boy,
or even (sparingly) in gumbo ... mmmmm, this stuff is great. And hot.
Add it to smothered vegetables, or use it as a breakfast sausage.
- 4 pounds lean fresh pork
- 2 pounds pork fat
- 2 teaspoons finely minced garlic
- 1 tablespoon cayenne pepper
- 1 tablespoon freshly ground black pepper
- 2 tablespoons salt
- 1/2 teaspoon ground bay leaf
- 4 teaspoons paprika
- 1/2 teaspoon 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.