Creole Hot Sausage

Anonymous Tue May 23 19:39:35 2006

4 pounds lean fresh pork

2 pounds pork fat

2 teaspoons garlic -- finely minced

1 tablespoon cayenne pepper

1 tablespoon fresh ground black pepper

2 tablespoon salt

1/2 teaspoon bay leaf -- ground

4 teaspoons paprika

1/2 teaspoon sugar

3 yards sausage casing -- optional

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.