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Creole Hot Sausage


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
3 yards sausage casing; optional

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. - - - - - - - - - - - - - - - - - - NOTES : Grilled or pan-fried on the side with red beans and rice, or on a po-boy, or even (sparingly) in gumbo. Add it to smothered vegetables, or use it as a breakfast sausage. My grandfather Joe Luquet used to make his own hot sausage for the meat counter at Niedermeier's, the Bywater neighborhood grocery store he and my grandmother Dot Luquet nŽe Niedermeier used to run at the corner of Mazant and Royal Streets. I was a little too young to remember how he did it, but it was probably very much like this excellent recipe.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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