Side Pannel
Creole Smoked Sausage and Creole Hot Sausage
Creole Smoked Sausage and Creole Hot Sausage
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Breakfast
Ingredients List
- 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
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-boysECT] 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.
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-boysECT] 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.
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