| 1 | This creole pork sausage is a local favorite dating well back into the nineteenth century. |
| 2 | Its firm texture and hearty, spicy flavor make it an excellent accompaniment to red or white beans and rice or grilled as a breakfast sausage. |
| 3 | Prepare sausage casings by soaking them in cold water for an hour, then running cold water through them. |
| 4 | Cut off a 3 yard length. |
| 5 | Repack the rest and refrigerate for later use. |
| 6 | Cut the pork and fat into small pieces with a sharp knife. |
| 7 | Mix together and run once through the coarse blade of the meat grinder, placing a large bowl in front of the grinder to catch the meat. |
| 8 | Add seasonings and mix vigorously with a wooden spoon or large stiff wire whisk until stuffing is fluffy and very smooth. |
| 9 | Cut casing into 16 inch lengths and stuff. |
| 10 | To cook, place in a large heavy skillet or saute pan with about ?inch cold water. |
| 11 | Bring to a boil over high heat, cover the pan, then reduce heat to low and cook for about 15 minutes. |
| 12 | Uncover, raise heat to medium and cook until sausage is well browned on all sides, about 10 minutes longer, turning frequently with tongs. |
| 13 | Drain on paper towels. |
| 14 | Allow one chaurice per person. |
| 15 | Compliments of : kathleen"s recipe swap page http://www.ilos.net/~answers/recip |
