pork sausage creole style
(1 rating)
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 rating)
yield
30 or more
prep time
1 Hr
cook time
10 Min
method
Refrigerate/Freeze
Ingredients For pork sausage creole style
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5 lbground pork
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2 1/2 lbpork fat, or pork bellies work well here
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2 lgonions, chopped finely
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1 clovegarlic minced
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3 tspsalt
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2 tspfresh ground pepper
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1 tspcrushed dried chili pepper
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2 tsppaprika
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1/2 tspcayenne, more if you like it spicier
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2 Tbspparsley, chopped. if you use dried use less
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1/4 tspground all spice
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1/4 tspthyme
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1 1/2 ccold water
How To Make pork sausage creole style
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1Grind pork and the pork bellies if you are using the pork fat. I did because wild pig is very lean. -
2Mix spices and herbs in a bowl.
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3Pour seasonings over meat, mix well with your hands. I like to use gloves for this part.
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4Test seasonings by cooking a small amount of sausage and adjust to your own tastes.
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5Either make patties or stuff casings.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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