Ingredients
- 8 sausage
- 3 yards sausage casing
- 4 lb pork (lean)
- 2 lb beef (lean)
- 2 lb pork fat
- 3 tb salt
- 5 ts colgins liquid hickory
- 4 ts paprika
- 2 ts garlic (finely minced)
- 2 ts black (freshly ground)
- 2 ts cayenne
- 1 tsp black pepper
- 1/2 ts sugar
- 1 tsp cayenne
- 1/2 ts chili powder
- 1/4 ts cumin
- 1/2 ts bay leaf (ground)
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.