Creole Smoked Sausage

• 1 pound ground pork
• 2 cloves finely minced (pressed) fresh garlic (or more to taste)
• 1 1/2 teaspoons black pepper, ground
• 1 1/2 teaspoons salt
• 1 teaspoon cayenne pepper, ground (or more to taste)
• 1/2 teaspoon ground bay leaves
• 1/4 teaspoon cumin
• 3/4 teaspoon chili powder
• 2 teaspoons paprika
• 1/2 teaspoon sugar
• 3 teaspoons liquid smoke seasoning (Colgins or Wrights)

1. Place the ground pork in a large mixing bowl, and add pressed garlic. To make things easier, mix remaining dry spices together in a separate container and mix thoroughly, then add to the bowl with the pork. The best way to mix this all together is with your hands, so wash up and get ready to make a mess! Just squish it all around and through your fingers until the meat has a uniform distribution of color, indicating that the spices are well mixed in. Now add the liquid smoke flavoring, mixing that in. Place the ball of sausage on some plastic wrap and wrap it up airtight and put it in the fridge overnight.
2. The sausage will be spiced and ready to cook by the next morning.

ground pork, garlic, black pepper, salt, cayenne pepper, bay leaves, cumin, chili powder, paprika, sugar, liquid smoke seasoning

Taken from www.epicurious.com/recipes/member/views/creole-smoked-sausage-1227785 (may not work)