This is an old cajun sausage recipe that has been in the family for a long, long time.
Just like gumbo, there are so many variations and recipes for cajun sausage.
Pork Sausage
For every 12 pounds of meat (Usually about 9 pounds of lean and 3 pounds of fat) use the following. (I like to use Boston Butts)
5 Tablespoons of salt
1 Tablespoon of Black Pepper
1 Tablespoon of Red Pepper (Cayenne) (Increase the Red Pepper to suit your taste. Some double the Red Pepper)
In addition to the above you may use the following if you like.
2 Tablespoons of Powdered Sage (More for the breakfast sausage taste)
1/4 Teaspoon of Nutmeg
1/4 Teaspoon of Thyme
Cut the meat and then apply the seasoning uniformly before grinding it. Stuff the sausage immediately. If not, them the meat will dry out which will make it difficult to stuff. If that happens, then add 10% cold water amd mix thoroughly to make a pliable mass to aid in stuffing. If you are going to smoke the sausage, be sure to use a cure and the recommended amount.
Pork Sausage
For every 12 pounds of meat (Usually about 9 pounds of lean and 3 pounds of fat) use the following. (I like to use Boston Butts)
5 Tablespoons of salt
1 Tablespoon of Black Pepper
1 Tablespoon of Red Pepper (Cayenne) (Increase the Red Pepper to suit your taste. Some double the Red Pepper)
In addition to the above you may use the following if you like.
2 Tablespoons of Powdered Sage (More for the breakfast sausage taste)
1/4 Teaspoon of Nutmeg
1/4 Teaspoon of Thyme
Cut the meat and then apply the seasoning uniformly before grinding it. Stuff the sausage immediately. If not, them the meat will dry out which will make it difficult to stuff. If that happens, then add 10% cold water amd mix thoroughly to make a pliable mass to aid in stuffing. If you are going to smoke the sausage, be sure to use a cure and the recommended amount.
No comments:
Post a Comment