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Creole Smoked Sausage and Creole Hot Sausage

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


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.


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