Pork Sausage Creole Style

Jane Whittaker


We made patties instead of links because I couldn't locate casings fast enough, we were given a wild boar leg.
This comes out of The Sausage Making Cookbook by Jerry Predika.
GW bought it at Bass Pro Shop.
Because I used wild boar and it is lean, I added some pork bellies for fat, other than that it is the same recipie.
Since my sweetie bought pork bellies that were previously frozen, we had to smoke the patties first because I couldn't refreeze them without cooking them first.
Well we are really cooking here and ya gotta go with the flo.


★★★★★ 1 vote

30 or more
1 Hr
10 Min


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  • 5 lb
    ground pork
  • 2 1/2 lb
    pork fat, or pork bellies work well here
  • 2 large
    onions, chopped finely
  • 1 clove
    garlic minced
  • 3 tsp
  • 2 tsp
    fresh ground pepper
  • 1 tsp
    crushed dried chili pepper
  • 2 tsp
  • 1/2 tsp
    cayenne, more if you like it spicier
  • 2 Tbsp
    parsley, chopped. if you use dried use less
  • 1/4 tsp
    ground all spice
  • 1/4 tsp
  • 1 1/2 c
    cold water

How to Make Pork Sausage Creole Style


  1. Grind pork and the pork bellies if you are using the pork fat. I did because wild pig is very lean.
  2. Mix spices and herbs in a bowl.
  3. Pour seasonings over meat, mix well with your hands. I like to use gloves for this part.
  4. Test seasonings by cooking a small amount of sausage and adjust to your own tastes.
  5. Either make patties or stuff casings.

Printable Recipe Card

About Pork Sausage Creole Style

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Cajun/Creole

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