Serves:

Ingredients:

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

Method:

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.
Ellen Cleary From: Rich Harper