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.
YIELD
6 poundsPREP
1 hrsCOOK
?READY
1 hrsIngredients
Directions
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 teaspoon cayenne and 1 teaspoon 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.
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