Recipe by mollypaul
The intense seasoning in this recipe is a characteristic of Creole sausage. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 4 lbs pork (lean)
- 2 lbs pork (fat)
- 3 teaspoons salt
- 2 teaspoons black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon chili pepper
- 1 teaspoon paprika
- 2 large onions, peeled and minced
- 1 garlic clove, peeled and minced
- 1 sprig fresh thyme, minced
- 1 sprig fresh parsley, minced
- 2 bay leaves, crumbled
- 1⁄2 teaspoon allspice
- pork sausage casing (37 millimeter)
Directions See How It's Made
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Grind the pork as finely as possible, mixing the fat and lean.
- Add seasonings and mix thoroughly.
- Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
- Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
- Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.