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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
- 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.
