Try this Creole Smoked Sausage and Creole Hot Sausage recipe, or contribute your own.
Suggest a better descriptionNew Orleans most popular sausage, a type of country sausage made with pork, or pork and beef. Its not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage. [Also makes great po-boys--ECT] Allow about 20 to 25 minutes for grilling. When used as a seasoning meat in other dishes, it requires no precooking. About 6 pounds of 6-8 inch sausage (To make HOT sausage, omit the liquid hickory smoke and add 1 tsp cayenne and 1 tsp black pepper.) Hot sausage is a good accompaniment to bean dishes or smothered vegetables or as a breakfast sausage with grits and eggs. It is not recommended as a seasoning meat in traditional bean dishes as it is likely to overwhelm the flavor of the other ingredients. Prepare the sausage casings and stuffing. Mix ingredients lightly; the stuffing should be slightly coarse in texture. Cut the casing into 12 inch lengths and stuff. Allow 2 smoked sausages per serving.
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Serving Size: 1 Serving (2809g) | ||
Recipe Makes: 1 | ||
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Calories: 18680 | ||
Calories from Fat: 17944 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1993.7g | 2658 % | |
Saturated Fat 806.9g | 4034 % | |
Monounsaturated Fat 904.1g | ||
Polyunsanturated Fat 189.8g | ||
Cholesterol 2123.5mg | 653 % | |
Sodium 13989.3mg | 482 % | |
Potassium 3765.4mg | 99 % | |
Total Carbohydrate 76.5g | 22 % | |
Dietary Fiber 32.4g | 129 % | |
Sugars, other 44.1g | ||
Protein 115.4g | 165 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18680
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