INGREDIENTS

INSTRUCTIONS

This creole pork sausage is a local favorite dating well back into the
nineteenth century.  Its firm texture and hearty, spicy flavor make it an
excellent accompaniment to red or white beans and rice or grilled as a
breakfast sausage. ~
Prepare sausage casings by soaking them in cold water for an hour, then
running cold water through them. Cut off a 3 yard length. Repack the rest
and refrigerate for later use.
Cut the pork and fat into small pieces with a sharp knife. Mix together and
run once through the coarse blade of the meat grinder, placing a large bowl
in front of the grinder to catch the meat. Add seasonings and mix
vigorously with a wooden spoon or large stiff wire whisk until stuffing is
fluffy and very smooth.
Cut casing into 16 inch lengths and stuff.
To cook, place in a large heavy skillet or saute pan with about 1/4 inch
cold water. Bring to a boil over high heat, cover the pan, then reduce heat
to low and cook for about 15 minutes. Uncover, raise heat to medium and
cook until sausage is well browned on all sides, about 10 minutes longer,
turning frequently with tongs. Drain on paper towels. Allow one chaurice
per person. [-=PAM=-]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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