Creole Hot Sausage recipe

Ingredients:

4 lbs of lean fresh pork.
2 lbs of pork fat.
2 teaspoons of garlic, finely minced.
1 tablespoon of cayenne pepper.
1 tablespoon of freshly ground black pepper.
2 tablespoons of salt.
½ teaspoon of bay leaf, ground.
4 teaspoons of paprika.
½ teaspoon of sugar.
3 yards sausage casing.

Directions:

Grind the pork and fat to a medium-coarse grind, and combine thoroughly with the other ingredients.

Stuff into sausage casings, then tie them off so that each sausage is about 6 inches long.

Fresh sausage will keep in the refrigerator for three days, or can be for up to three months.

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