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Creole Smoked Sausage And Creole Hot Sausage

A home-style Creole Smoked Sausage And Creole Hot Sausage made with Yards Small Sausage Casing, Pork Fat, Garlic, Freshly Ground Black Pepper, and Salt. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3
• 2 lb
• 2 tsp
• 2 tsp
• 3 tbsp
• 2 tsp
• 1/2 tsp
• 1/4 tsp
• 1/2 tsp
• 4 tsp
• 1/2 tsp
• 5 tsp

Method (preview)

1. 1

   New Orleans' most popular sausage, a type of country

2. 2

   Grilled as a breakfast or dinner sausage. [Also makes

3. 3

   Or as a breakfast sausage with grits and eggs. It is

4. 4

   Not recommended as a seasoning meat in traditional

5. 5

   Prepare the sausage casings and Stuffing.

6. 6

   Mix ingredients lightly; the stuffing

7. 7

   Should be slightly coarse in texture. Cut the casing

8. 8

   Into 12 inch lengths and stuff. Allow 2 smoked

9. 9

   Sausages per serving.