New Orleans' most popular sausage, a type of country sausage made
with pork, or pork and beef. It's not really smoked, but has a fine
smokey flavor that makes it an ideal seasoning meat for our
favorite bean dishes, gumbos, and jambalayas. We also like it pan
grilled as a breakfast or dinner sausage. [Also makes great
po-boys--ETC]
Allow about 20 to 25 minutes for grilling. When used as a seasoning
meat in other dishes, it requires no precooking. About 6 pounds of
6 to 8" sausage (To make HOT sausage, omit the liquid hickory smoke
and add 1 ts cayenne and 1 ts black pepper.) Hot sausage is a good
accompaniment to bean dishes or smothered vegetables or as a
breakfast sausage with grits and eggs. It is not recommended as a
seasoning meat in traditional bean dishes as it is likely to
overwhelm the flavor of the other ingredients.
Prepare the sausage casings and stuffing. Mix ingredients lightly;
the stuffing should be slightly coarse in texture. Cut the casing
into 12" lengths and stuff. Allow 2 smoked sausages per serving.
