From a1hotfood@HOT.rr.com Tue Sep 2 15:38:45 2003 Date: Mon, 1 Sep 2003 23:05:38 +0000 (UTC) From: A1 WBarfieldsr Newsgroups: rec.food.recipes Subject: A1 Creole Hot Sausage Followup-To: rec.food.cooking, rec.food.recipes A1 Creole Hot Sausage 3 yards Sausage casing, small 4 lbs. Lean pork (or 2 lb lean pork and 2 lb lean beef) 2 lbs. Pork fat 3 Tbsp Garlic, finely minced 2 Tbsp Freshly ground black pepper 3 Tbsp Salt 2 Tbsp Cayenne pepper 1/2 tsp. Ground bay leaf 1/4 tsp. Ground cumin 2 Tbsp Chili powder 2 Tbsp Paprika 1/2 tsp. Sugar 3 Tbsp Liquid smoke Prepare the sausage casings and stuffing. Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 foot lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. Roll up the casing you do not 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. Close tightly and refrigerate for later use. 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. -- William Barfieldsr -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/