This sausage is made from pork, for the meat cut I am using pork butt and some rib trimmings from spare ribs. I like using pork butt or pork shoulder (same cut) because the fat content is just about what is needed for 20% fat in your sausage. Fat adds flavor and acts as a binder for your sausage. Not enough fat and you have a crumbly product. If you are smoking your sausage be sure to watch you internal temperature. I like to bring mine to 150 to 155 deg. higher than this and the fat will start to render. (not good). So the photos show what happened in my process.
I like to cube my meat, add my spices, mix then grind.
Ready for the grinder:
CREOLE HOT SAUSAGE
- 4 pounds lean fresh pork
- 2 pounds pork fat
- 2 teaspoons finely minced garlic
- 3-4 tablespoons cayenne pepper (more or less for your taste)
- 2 tablespoon freshly ground black pepper
- 2 tablespoons salt
- 3 teaspoons ground bay leaf (use a coffee or spice grinder)
- 3 tablespoons paprika
- 1/2 teaspoon sugar
- 3 yards sausage casing (optional)
Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients. Stuff into sausage casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like.