Recipe - Creole Skillet

3 Yards small sausage casing
4 pound Lean pork (or 2 pound lean
pork and 2 pound lean beef)
2 pound Pork fat
2 teaspoon Finely minced garlic
2 teaspoon Freshly ground black
pepper
3 tablespoon Salt
2 teaspoon Cayenne
One half teaspoon Ground bay leaf
One fourth teaspoon Cumin
One half teaspoon Chili powder
4 teaspoon Paprika
One half teaspoon Sugar
5 teaspoon Colgin's liquid hickory
smoke

New Orleans' most popular sausage, a type of country sausage made with
pork, or pork and beef. It's not really smoked, but has a fine smokey
flavor that makes it an ideal seasoning meat for our favorite bean dishes,
gumbos, and jambalayas. We also like it pan grilled as a breakfast or
dinner sausage. [Also makes great poboysECT] Allow about 20 to 25
minutes for grilling. When used as a seasoning meat in other dishes, it
requires no precooking. About 6 pounds of 68 inch sausage (To make HOT
sausage, omit the liquid hickory smoke and add 1 tsp cayenne and 1 tsp
black pepper.) Hot sausage is a good accompaniment to bean dishes or
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini