Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Yards small sausage casing 1/2 ts Ground bay leaf
4 lb Lean pork (or 2 lb lean pork 1/4 ts Cumin
-and 2 lb lean beef) 1/2 ts Chili powder
2 lb Pork fat 4 ts Paprika
2 ts Finely minced garlic 1/2 ts Sugar
2 ts Freshly ground black pepper 5 ts Colgin's liquid hickory
3 tb Salt -smoke
2 ts Cayenne

About 6 pounds of 6-8 inch 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 smoky
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--EC] 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.

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.

FROM: Ellen Cleary, Jul-14-90 8:22am

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