directions
-
1
Add the pork and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 or #29 horn extrude the mixture into the casings and twist off into four- inch links
-
3
Poke several holes down the length of each sausage
-
4
Refrigerate and use within three to four days or freeze for later use.
Spicy Creole Sausage
ingredients
- 2 pounds ground pork
- 1/2 cup minced onion
- 4 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 1-1/2 teaspoons crushed red pepper flakes
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup cold water