Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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