A1 Creole Hot Sausage Recipe

• 3 x yards Sausage casing, small
• 4 lb Lean pork (or possibly 2 lb lean pork and 2 lb lean beef)
• 2 lb Pork fat
• 3 Tbsp. Garlic, finely chopped
• 2 Tbsp. Freshly grnd black pepper
• 3 Tbsp. Salt
• 2 Tbsp. Cayenne pepper
• 1/2 tsp Grnd bay leaf
• 1/4 tsp Grnd cumin
• 2 Tbsp. Chili pwdr
• 2 Tbsp. Paprika
• 1/2 tsp Sugar
• 3 Tbsp. Liquid smoke

1. Prepare the sausage casings and stuffing.
2. Soak the casing about an hour in cool water to soften it and to loosen the salt in that it is packed.
3. Cut into 3 foot lengths, then place the narrow end of the sausage stuffer in one end of the casing.
4. Place the wide end of the stuffer up against the sink faucet and run cool water through the inside of the casing to remove any salt.
5. Roll up the casing you don't intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt.
6. Close tightly and chill for later use.
7. Mix ingredients lightly; the stuffing should be slightly coarse in texture.
8. Cut the casing into 12 inch lengths and stuff.
9. Allow 2 smoked sausages per serving.

sausage casing, pork, garlic, freshly grnd black pepper, salt, cayenne pepper, bay leaf, cumin, paprika, sugar, liquid smoke

Taken from cookeatshare.com/recipes/a1-creole-hot-sausage-62092 (may not work)