Creole Smoked Sausage And Creole Hot Sausage

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Breakfasts

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.