In the early eighteenth century, Spanish colonists brought a paprika-and-cayenne-seasoned sausage to Louisiana, where they added fresh red chiles and a dash of vinegar to create what is now known as Creole sausage. It is an assertive sausage that rings out “Let the good times roll!” It dances sprightly in gumbo with shrimp and oysters (page 21) and lends vivacity to a New Orleans plate with crab cakes and Cajun rémoulade (page 128). It is also delicious formed into appetizer-size balls, sautéed, and served with rémoulade for dipping.
Recipe information
Yield
makes about 1 pound
Ingredients
Preparation
Step 1
Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Use in bulk and shape as directed in individual recipes or stuff into sheep casing. Cover and refrigerate for at least 3 hours, or preferably overnight to firm and blend the flavors.
Step 2
Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks.)
