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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Crystal Chachere
Servings: 4 patties
This is my take on New Orleans "Hot Sausage". I came up with this recipe a little less that 2 years ago. I've been in Wisconsin and when you want hot sausage, ya gotta have it...
1 pound ground beef or pork
3 tablespoons paprika
1 ½ tablespoon Tony Chachere's seasoning
½ teaspoon chili powder
2 tablespoons cayenne pepper
1 teaspoon crushed peppers (for more "heat" add more crushed peppers and cayenne pepper)
1 tablespoon each - garlic powder and onion powder
⅓ cup cooking oil
Combine all ingredients in a bowl and mix by hand until everything is well mixed together. Form into "hamburger" patties and fry, as you would fry a hamburger. This maybe served on hamburger buns, white bread, but its best served on French bread dressed with mayo, lettuce, tomatoes, and ketchup. Patties may be frozen.