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Creole Hot Sausage

Source of Recipe


Chuck Taggart






List of Ingredients



• 4 lbs. lean fresh pork
  
• 2 lbs. pork fat
  
• 2 tsp finely minced garlic
  
• 1 Tbsp cayenne pepper
  
• 1 Tbsp freshly ground black pepper
  
• 2 Tbsp salt
  
• 1/2 tsp ground bay leaf
  
• 4 tsp paprika
  
• 1/2 tsp sugar
  
• 3 yards sausage casing, opt.
  






Instructions



1. Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients. Stuff into the sausage casings, and tie them off so that each sausage is about 6 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 3 days. You can also freeze it for up to 3 months.
   
   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.