• Prep Time:
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  • Serves: 1 Servings

Creole Smoked Sausage and Creole Hot Sausage

  • Recipe Submitted by on

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


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.

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