Cajun Hot Sausage

Ingredients

• 4 lb lean pork
• 2 lb pork fat
• 2 tsp garlic, minced
• 1 tbs cayenne pepper
• 1 tbs black pepper
• 2 tbs salt
• ½ tsp ground bay leaf
• 4 tsp paprika
• ½ tsp sugar
• 3 yd sausage casing (optional)

Directions

1. Grind & Mix: Grind pork and fatback to a medium-coarse texture and mix thoroughly with remaining ingredients.
2. Form Sausage: Stuff into casings and tie into 6" links, or skip casings and form patties if preferred.
3. Cook: Pan-fry, sauté, or use as an ingredient in smothered vegetables.
4. Store: Use fresh sausage promptly. Refrigerate up to 3 days or freeze for up to 3 months.