Wednesday, May 14, 2014

Creole Hot Sausage

Creole Hot Sausage

This is a garlicky, hot sausage used to make Po' Boys in New Orleans. 

  • 6 pounds Boston butt pork roast
  • 2 teaspoons minced garlic
  • 1 tablespoon cayenne pepper
  • 2 teaspoons black pepper
  • 2 tablespoons salt
  • 3 teaspoons ground bay leaves
  • 3 tablespoons paprika
  • 1/2 teaspoon sugar
  • 1/2 cup ice water

Cut pork into cubes.
Grind with coarse disc of meat grinder.
Mix dry spices together.
Mix ground pork with garlic, dry seasonings, and ice water.
Grind sausage with fine disc of meat grinder.
Store in refrigerator or freeze up to 3 months.

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