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.

　　

Ingredients

makes about 1 pound

　　1 pound ground pork

　　1/4 cup minced yellow or white onion

　　2 small cloves garlic, minced or pressed

　　3/4 teaspoon minced fresh small red or green chile

　　2 teaspoons cider or red wine vinegar

　　1 teaspoon hot or sweet Hungarian paprika

　　1/2 teaspoon dried thyme

　　1/2 small bay leaf, vein removed, leaf finely chopped

　　1 1/2 teaspoons kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1/8 teaspoon cayenne pepper

　　

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.)

　　Sausage