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Creole Hot Sausage


Course : Sausages
Source:
Serves: 1
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Ingredients:


4 pounds lean fresh pork

2 pounds pork fat

2 teaspoons garlic -- finely minced

1 tablespoon cayenne pepper

1 tablespoon fresh ground black pepper

2 tablespoons salt

1/2 teaspoon bay leaf -- ground

4 teaspoons paprika

1/2 teaspoon sugar

9 feet sausage casing -- optional
 

Preparation / Directions:


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.

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