Creole Pork Sausage

[chefwannabe]

Creole Pork Sausage
Makes about 7 pounds

7 pounds fresh pork
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons salt
2 teaspoons freshly ground black pepper
1 teaspoon crushed chili pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 sprigs parsley, chopped
1/2 teaspoon allspice
1/4 teaspoon powdered bay leaf
5 yards sausage casing

1. Grind the pork, using the coarse knife of a meat grinder. Add the onions and garlic and regind. Add the seasonings and mix thoroughly.
2. Remove the cutting blades from the grinder and attach the sausage stuffer. Using a yard of casing at a time, work all but a few inches of casing onto the sausage stuffer. Tie a knot at the end of the casing.
3. Refeed the mixture through the grinder and into the casing. Twist into links.
Refrigerate up to 5 days in the refrigerator or freeze for up to 6 months.

 

[BubbaGourmet]

Thanks again CWB! Is this similar to andouille?

 

[chefwannabe]

Yes, this is somewhat similar, but a different flavor on the whole. I think this one has more of a kick. I'm going to play around with this recipe and try adding ground aligator meat to the mix and maybe some ground turkey or sun dried tomatoes would be nice.