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.
Yield
6 poundsPrep
1 hrsCook
?Ready
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ½ | teaspoon |
bay leaves
ground |
*
|
| ¼ | teaspoon |
cumin
|
|
| ½ | teaspoon |
chili powder
|
|
| 4 | teaspoons |
paprika
|
|
| ½ | teaspoon |
sugar
|
|
| 5 | teaspoons |
liquid smoke
liquid, hickory |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | yards |
sausage casing
small |
* |
| 1.8 | kg |
pork
lean , or 2 lb lean pork and 2 lb lean beef |
|
| 907.2 | g |
pork fat
|
|
| 1E+1 | ml |
garlic
finely minced |
|
| 1E+1 | ml |
black pepper
finely ground |
|
| 45 | ml |
salt
|
|
| 1E+1 | ml |
cayenne pepper
|
|
| 2.5 | ml |
bay leaves
ground |
*
|
| 1.3 | ml |
cumin
|
|
| 2.5 | ml |
chili powder
|
|
| 2E+1 | ml |
paprika
|
|
| 2.5 | ml |
sugar
|
|
| 25 | ml |
liquid smoke
liquid, hickory |
*
|
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.
