Esta es una exhibición prevé de cómo se va ver la receta de 'Creole Smoked Sausage And Creole Hot Sausage' imprimido.

Receta Creole Smoked Sausage And Creole Hot Sausage
by Global Cookbook

Creole Smoked Sausage And Creole Hot Sausage
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 3 x Yards small sausage casing
  • 4 lb Lean pork (or possibly 2 lb lean pork and 2 lb lean beef)
  • 2 lb Pork fat
  • 2 tsp Finely chopped garlic
  • 2 tsp Freshly grnd black pepper
  • 3 Tbsp. Salt
  • 2 tsp Cayenne
  • 1/2 tsp Grnd bay leaf
  • 1/4 tsp Cumin
  • 1/2 tsp Chili pwdr
  • 4 tsp Paprika
  • 1/2 tsp Sugar
  • 5 tsp Colgin's liquid hickory smoke

Direcciones

  1. New Orleans' most popular sausage, a type of country sausage made with pork, or possibly pork and beef. It's not really smoked, but has a fine smokey flavor which makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or possibly dinner sausage. [Also makes great po-boys-ECT] Allow about 20 to 25 min 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 Warm sausage, omit the liquid hickory smoke and add in 1 tsp cayenne and 1 tsp black pepper.) Warm sausage is a good accompaniment to bean dishes or possibly smothered vegetables or possibly as a breakfast sausage with grits and Large 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.