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 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.