Bam's Creole Style Hot Sausage

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4 lbs lean fresh pork butt
2 lbs pork fat
3 1/2 teaspoons finely minced garlic
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
1/2 teaspoon ground bay leaf
4 teaspoons ruby red paprika
1/2 teaspoon white sugar
1-2 scotch bonnet or habanero peppers,minced

Grind the pork and fat 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.
If smoked smoke add prague #1. Smoke low for about 2 hours.
 
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