HOT SAUSAGE

Hot Sausage
Patton's is all beef.  

• 1 pound ground beef or pork
• 3 tbsp Paprika
• 1 1/2 tbsp Tony Chachere's seasoning
• 1/2 tsp chili powder
• 2 tbsp cayenne pepper
• 1 tsp crushed peppers
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/3 cup cooking oil

For more "heat" add more crushed peppers and cayenne pepper.

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 a hamburger in a pan over medium heat for 5-7 minutes on each side or until browned and cooked. 

This may be served on hamburger buns, white bread, but its best served on French bread dressed with mayo, lettuce, tomatoes, mustard and ketchup. Patties may be frozen, as well.

Candlelight Style:

Fry up your patties.  Put them in buns.  Wrap in foil (pronounced "furl" here in New Orleans thank you very much).  They will stay warm for a couple of sets.  Have your accompaniments ready and let everybody dress their own.