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 the pork and fatback to a medium to coarse grind, and mix well with the other ingredients.
2. Stuff into sausage casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like.
3. To cook, pan-fry or saute or add to smothered vegetables.
4. Fresh sausage should be used quickly, and will keep in the refrigerator for three days. You can also freeze it for up to three months.