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 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.
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