Creole Smoked or Hot Sausage

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.

1 hours Prep: 1 hours

2425 calories per serving view nutrition facts

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3	yards	sausage casing	small
4	pounds	pork	lean , or 2 lb lean pork and 2 lb lean beef
2	pounds	pork fat
2	teaspoons	garlic	finely minced
2	teaspoons	black pepper	finely ground
3	tablespoons	salt
2	teaspoons	cayenne pepper
1/2	teaspoon	bay leaf	ground
1/4	teaspoon	cumin
1/2	teaspoon	chili powder
4	teaspoons	paprika
1/2	teaspoon	sugar
5	teaspoons	hickory smoke	liquid

Prepare the sausage casings and stuffing.

Mix ingredients lightly; the stuffing should be slightly coarse in texture.

Stuff casings.

Notes:

Allow about 20 to 25 minutes for grilling.

When used as a seasoning meat in other dishes, it requires no precooking.

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.

Serving Size 700g

Amount per Serving

Calories 2425 73% of calories from fat