pork sausage creole style
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.
prep time
1 Hr
cook time
10 Min
method
Refrigerate/Freeze
yield
30 or more
Ingredients
- 5 pounds ground pork
- 2 1/2 pounds pork fat, or pork bellies work well here
- 2 large onions, chopped finely
- 1 clove garlic minced
- 3 teaspoons salt
- 2 teaspoons fresh ground pepper
- 1 teaspoon crushed dried chili pepper
- 2 teaspoons paprika
- 1/2 teaspoon cayenne, more if you like it spicier
- 2 tablespoons parsley, chopped. if you use dried use less
- 1/4 teaspoon ground all spice
- 1/4 teaspoon thyme
- 1 1/2 cups cold water
How To Make pork sausage creole style
-
Step 1Grind pork and the pork bellies if you are using the pork fat. I did because wild pig is very lean. -
Step 2Mix spices and herbs in a bowl.
-
Step 3Pour seasonings over meat, mix well with your hands. I like to use gloves for this part.
-
Step 4Test seasonings by cooking a small amount of sausage and adjust to your own tastes.
-
Step 5Either make patties or stuff casings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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