| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Cajun, Sausage-mak |
20 |
servings |
INGREDIENTS
| 5 |
lb |
Pork butt; cut into 2-inch chunks |
| 1 |
tb |
Cracked black pepper |
| 2 |
ts |
Cayenne pepper |
| 3 |
tb |
Paprika |
| 2 |
tb |
Kosher salt |
| 2 |
tb |
Garlic; munced |
| 1 |
ts |
Red pepper flakes |
| 1/4 |
ts |
Mace; ground |
| 1/2 |
ts |
Thyme; dreid, ground |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Cold water |
| 6 |
|
Feet wide hog casings |
INSTRUCTIONS
Mix the garlic, salt, spices and sugar in a small bowl. Separate meat
and fat into two bowls and rub each thoroughly with the spice
mixture. Cover and let sit overnight in refrigerator.
Grind the fat in the meat grinder fitted with a 1/4 inch plate. Grind
the lean meat using the 3/8 inch plate. Mix the meat in a bowl, add
the cold water and knead until water is absorbed and the spices are
well blended. Stuff the mixture into wide hog casings.
Dry sausages in a cool place for 2 hours and hot smoke. Ready to eat
after hot smoking.
If cold smoking, you must add 1 teaspoon of commercial curing salts
to the spice mixture. Cold smoked sausages must be cooked before
eating.
Recipe by: Bruce Aidells - Hot Links and Country Flavors
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