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Red Hot Sausage
Created by: Howcan Team
Ingredients
- 1 lb ground pork
- 2 tbsp paprika
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 1/4 cup cold water
- 6 sausage casings
Instructions
- In a large mixing bowl, combine 1 lb ground pork, 2 tbsp paprika, 1 tbsp cayenne pepper, 1 tbsp garlic powder, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp red pepper flakes.
- Mix the ingredients thoroughly, then gradually add 1/4 cup of cold water while continuing to mix until well combined.
- Prepare the sausage stuffer and attach the sausage casing to the nozzle. Stuff the sausage mixture into the casing, twisting the sausage into 6-inch links as you go.
- Once all the sausage mixture is used, twist the ends of the sausages to secure the filling.
- Preheat a grill or grill pan to medium-high heat. Grill the sausages for 12-15 minutes, turning occasionally, until they are cooked through and have a nice char on the outside.
- Remove the sausages from the grill and let them rest for a few minutes before serving. Enjoy your homemade red hot sausages!
Red hot sausage, also known as hot links, has a rich history dating back to the early 20th century. Originating in the Southern United States, this spicy sausage is a staple in Cajun and Creole cuisine. The recipe typically includes a blend of pork, beef, and a fiery mix of spices like cayenne pepper, paprika, and garlic. Renowned chefs like Paul Prudhomme and Emeril Lagasse have popularized this dish, incorporating it into their signature Cajun and Creole recipes. Today, the best red hot sausage can be found in Louisiana, particularly in New Orleans, where it's often served in po'boys or alongside red beans and rice. The key to a perfect red hot sausage lies in the balance of heat and flavor, making it a must-try for spice enthusiasts.
30 min
6 servings
320 calories
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