philthy
Active Member
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- 597
Not much going on so I decided to make about 10 pounds of Cajun hot sausage. Got everything ground/mixed and in the fridge for an overnight nap. Mix everything again and stuff the casings tomorrow! Here's the recipe:
4 pounds lean fresh pork
2 pounds pork fat
2 teaspoons finely minced garlic
3-4 tablespoons cayenne pepper
2 tablespoon freshly ground black pepper
2 tablespoons salt
3 teaspoons ground bay leaf (use a coffee or spice grinder)
3 tablespoons paprika
1/2 teaspoon sugar
3 yards sausage casing (optional)
Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients. Stuff into sausage casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like.
Fresh sausage should be used quickly, and will keep in the refrigerator for three days. You can also freeze it for up to three months.
This stuff is pretty darn increadible....I actually like it better than choriso. Adjust to suit your taste, but the paprika (I thought that was a pretty useless spice haha) and the garlic are where it's at. The first batch I cooked in the oven at 250 until the internal temp was 165 before vacuum bagging, but I'll probably put this up fresh. I'm cooking 10 ponds of brisket for work this week, so I may throw a few links in to see how it is smoked.
http://www.monstermuleys.info/photos/user_photos/5609001.jpg
4 pounds lean fresh pork
2 pounds pork fat
2 teaspoons finely minced garlic
3-4 tablespoons cayenne pepper
2 tablespoon freshly ground black pepper
2 tablespoons salt
3 teaspoons ground bay leaf (use a coffee or spice grinder)
3 tablespoons paprika
1/2 teaspoon sugar
3 yards sausage casing (optional)
Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients. Stuff into sausage casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like.
Fresh sausage should be used quickly, and will keep in the refrigerator for three days. You can also freeze it for up to three months.
This stuff is pretty darn increadible....I actually like it better than choriso. Adjust to suit your taste, but the paprika (I thought that was a pretty useless spice haha) and the garlic are where it's at. The first batch I cooked in the oven at 250 until the internal temp was 165 before vacuum bagging, but I'll probably put this up fresh. I'm cooking 10 ponds of brisket for work this week, so I may throw a few links in to see how it is smoked.
http://www.monstermuleys.info/photos/user_photos/5609001.jpg
