Recipe - Creole Herb Dressing

4 pound Lean fresh pork
2 pound Pork fat
2 teaspoon Finely minced garlic
1 tablespoon Cayenne pepper
1 tablespoon Freshly ground black pepper
2 tablespoon Salt
One half teaspoon Ground bay leaf
4 teaspoon Paprika
One half teaspoon Sugar
3 Yards sausage casing (opt.)

Grind the pork and fatback to a medium to coarse grind, and mix well with
the other ingredients. Stuff into sausage casings, and tie them off so
that each sausage is about six inches long. You can omit this step and
make sausage patties if you like.

Fresh sausage should be used quickly, and will keep in the refrigerator for
three days. You can also freeze it for up to three months.

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