Ingredients
- 8 sausage
- 3 yards sausage casing
- 1,000 gr pork (lean)
- 900 gr beef (lean)
- 525 gr pork fat
- 26 gr salt
- 14 gr colgins liquid hickory
- 9 gr paprika
- 6 gr garlic (finely minced)
- 6 gr black (freshly ground)
- 4 gr cayenne
- 3 gr black pepper
- 2 gr sugar
- 2 gr cayenne
- 1 gr chili powder
- 1 gr cumin
- 1 gr 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 30 cm lengths and stuff. Allow 2 smoked sausages per serving.