* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

In a small skillet heat oil with onion and garlic over low heat; sweat until onion is tender, about 5 minutes. Transfer onion to a large bowl to cool and toss with remaining ingredients. Place 1/4-inch die in meat grinder: run all ingredients through. Cook a small patty, taste and adjust seasoning, if necessary. Form ground meat into 2-inch patties. In a cold cast-iron skillet, place sausages and cook over medium-high heat, turning once, about 15 minutes or until well browned. This recipe yields 8 to 10 patties.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-043 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-12-1997