Creole Smoked Sausage

4 lb Lean pork

2 lb lean

2 lb lean beef

2 lb Pork fat

2 ts Finely minced garlic

2 ts Freshly ground black

-pepper 3 tb Salt

2 ts Cayenne

1/2 ts Ground bay leaf

1/4 ts Cumin

1/2 ts Chili powder

4 ts Paprika

1/2 ts Sugar

5 ts Colgin's liquid hickory

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 12 inch lengths and stuff. Allow

2 smoked sausages per serving.