Creole Smoked Sausage And Creole Hot Sausage

Ingredients

3 yards sausage casing
4 lb pork
2 lb beef
2 lb pork fat
2 ts garlic
2 ts black
3 tb salt
2 ts cayenne
1/2 ts bay leaf
1/4 ts cumin
1/2 ts chili powder
4 ts paprika
1/2 ts sugar
5 ts colgins liquid hickory
8 sausage
1 tsp cayenne
1 tsp black pepper

Instructions

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.