3 Yards small sausage casing
4 lb Lean pork (or 2 lb lean pork and 2 lb lean beef)
2 lb Pork fat
2 teaspoon Finely minced garlic
2 teaspoon Freshly ground black pepper
3 tablespoon Salt
2 teaspoon Cayenne
1/2 teaspoon Ground bay leaf
1/4 teaspoon Cumin
1/2 teaspoon Chili powder
4 teaspoon Paprika
1/2 teaspoon Sugar
5 teaspoon 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-boys–ETC] 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 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. 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.