Pork Sausage Creole Style
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.
5 lbground pork
2 1/2 lbpork fat, or pork bellies work well here
2 largeonions, chopped finely
1 clovegarlic minced
2 tspfresh ground pepper
1 tspcrushed dried chili pepper
1/2 tspcayenne, more if you like it spicier
2 Tbspparsley, chopped. if you use dried use less
1/4 tspground all spice
1 1/2 ccold water
How to Make Pork Sausage Creole Style
- Mix spices and herbs in a bowl.
- Pour seasonings over meat, mix well with your hands. I like to use gloves for this part.
- Either make patties or stuff casings.