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This is a very tasty, spicey sausage with its roots in Louisiana's Creole culture.

10 lbs pork country style spare ribs or shoulder (if not 30% fat, add pork fat)
15-20 cloves of garlic minced (food processor)
3 medium/lge onions, finely chopped ( also food processor!)
2 TB of red pepper flakes or 8-10 red or green Jalapenos
1 T cayenne pepper
4 � tsp freshly ground black pepper
1 � tsp allspice
1 � tsp sugar
4 T Kosher salt (or 3 T regular salt)
1 T Tabasco
1 � C chopped cilantro
� C chopped parsley (or 2 � C chopped cilantro OR chopped parsley
pork casings (5 or 6 three footers should do it)

Grind pork/fat with coarse blade
Add all other ingredients and mix thoroughly by hand
Let mixture rest � hour then beat with a wooden spoon until light (or skip this step if you�d prefer a coarser sausage).
Stuff into casings.
You should have 5 or 6 30 inch sausages.

Smoke to internal temperature of 140-145, let rest until cool. Refrigerate or freeze. This sausage is fully cooked and ready to eat.

Or (if you don�t smoke it) use it fresh. Refrigerate for three days or freeze.
To cook fresh or previously frozen sausage: prick each 30� sausage in a half a dozen places with a needle. Place in a large pot or skillet and just cover with salted water. Bring to a boil over med-high heat then lower heat and simmer for 45 minutes, uncovered, until the water evaporates. If there is significant fat in the pan, drain most of it off and fry the sausages, turning them, until brown---10 minutes or so. Slice and eat hot or cold, or use in Creole gumbos and jambalaya.

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All recipes that I have ever used call for bringing the internal to 152- 155 degrees to be fully cooked. Where (and I'm not being derogatory in any way) did you come up with the 140- 145 temps at?
I'm always learning, and would love to save the extra time it takes to get the extra 8 - 10 degrees!

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