Creole Hot Sausage

Recipe Ingredients

4 lbs	1816g / 64oz	Lean fresh pork
2 lbs	908g / 32oz	Pork fat
2 teaspoons	10ml	Garlic - finely minced
1 tablespoon	15ml	Cayenne pepper
1 tablespoon	15ml	Fresh ground black pepper
2 tablespoons	30ml	Salt
1/2 teaspoon	2.5ml	Bay leaf - ground
4 teaspoons	20ml	Paprika
1/2 teaspoon	2.5ml	Sugar
3		Sausage casing - optional

Recipe Instructions

Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients. Stuff into sausage casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like.

Fresh sausage should be used quickly, and will keep in the refrigerator for three days. You can also freeze it for up to three months.

Source:
Chuck Taggert

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