This recipe captures the essence of New Orleans street food, offering a robust and savory sausage perfect for adding depth to gumbos, jambalayas, or simply pan-grilled for breakfast. The meat mixture is kept slightly coarse to provide a satisfying texture, while a blend of paprika, cayenne, and liquid hickory smoke creates a complex, aromatic profile. Whether you prefer the classic smoky version or the fiery hot variation, this homemade sausage delivers authentic Creole flavor. It is an essential ingredient for any Southern kitchen, bringing a rich, peppery kick to bean dishes or serving as a standalone main course with grits and eggs. Making it from scratch ensures the highest quality meat and allows you to control the spice level to your exact liking.
Creole Smoked Sausage And Creole Hot Sausage
Description
This recipe captures the essence of New Orleans street food, offering a robust and savory sausage perfect for adding depth to gumbos, jambalayas, or simply pan-grilled for breakfast. The meat mixture is kept slightly coarse to provide a satisfying texture, while a blend of paprika, cayenne, and liquid hickory smoke creates a complex, aromatic profile. Whether you prefer the classic smoky version or the fiery hot variation, this homemade sausage delivers authentic Creole flavor. It is an essential ingredient for any Southern kitchen, bringing a rich, peppery kick to bean dishes or serving as a standalone main course with grits and eggs. Making it from scratch ensures the highest quality meat and allows you to control the spice level to your exact liking.Ingredients
Directions
-
Prepare natural sausage casings by soaking them in warm water for at least 30 minutes to soften, then rinse thoroughly under cold water.
-
Coarsely chop or grind 4 pounds of lean pork and 2 pounds of pork fat (and 2 pounds of lean beef if using) into large chunks for a rustic texture.
-
In a large mixing bowl, combine the chopped meat with 1/2 teaspoon ground bay leaf, 1/4 teaspoon cumin, 1/2 teaspoon chili powder, 4 teaspoons paprika, 2 teaspoons finely minced garlic, 1/2 teaspoon sugar, 2 teaspoons freshly ground black pepper, 5 teaspoons Colgin's liquid hickory smoke, 3 tablespoons salt, and 2 teaspoons cayenne pepper.
-
Mix the ingredients lightly by hand until just combined; do not overmix to maintain the coarse texture of the sausage.
-
For the Hot Sausage variation, omit the liquid hickory smoke and increase the cayenne pepper to 1 tablespoon and black pepper to 1 tablespoon.
-
Attach one end of the soaked casing to the nozzle of a sausage stuffer or a clean funnel.
-
Load the meat mixture into the stuffer and carefully fill the casings, twisting them every 6 to 8 inches to form individual links.
-
Prick any air bubbles in the casings with a pin or needle to ensure even cooking.
-
Allow the stuffed sausages to rest in the refrigerator for at least 12 hours to firm up and allow flavors to meld.
-
To cook, pan-grill the sausages over medium heat for 20 to 25 minutes, turning occasionally, until browned and cooked through.
-
Alternatively, smoke the sausages at 225&# 194;°F (107ðC) for 1 to 2 hours until the internal temperature reaches 160ðF.
-
Serve immediately as a main course with grits, or use as a seasoning meat in traditional Creole dishes like red beans and rice.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 1324.4kcal
- % Daily Value *
- Total Fat 80.8g125%
- Saturated Fat 28.7g144%
- Cholesterol 402.2mg135%
- Sodium 886.7mg37%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.4g
- Protein 137.6g276%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
