*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meats                            Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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
   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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