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Cajun Hot Sausage
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- #15559
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 pounds lean fresh pork
2 pounds pork fat
2 teaspoons garlic, finely minced
1 tablespoon cayenne pepper
1 tablespoon black pepper
2 tablespoons salt
1/2 teaspoon ground bay leaf
4 teaspoons paprika
1/2 teaspoon sugar
3 yards sausage casing, optional
directions
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 - or - form into patties and freeze for 30 minutes before using or storing.
added by
supersalad
nutrition data
999 calories, 92 grams fat, 2 grams carbohydrates, 39 grams protein per serving. This recipe is low in carbs.
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reviews & comments
January 4, 2015
what equipment/method required to stuff sausages