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Started By
Message
1
Posted on 8/2/20 at 11:40 am to NOLATiger71
quote:
Can you share your green onion sausage recipe.
Certainly.
I make it in 5 lb. batches using ground pork butts.
5 lb. ground pork butt
5 tbsp. Cajun seasoning--I like Slap Ya Mama
5 tsp. granulated garlic
1 1/2 cups diced green onion tops
4 tbsp. black pepper
Mix all ingredients well and case up or leave loose.
Posted on 8/2/20 at 11:57 am to gumbo2176
Thank you
Posted on 8/2/20 at 12:25 pm to NOLATiger71
quote:
Thank you
You're welcome. And if you use it, let me know how it turned out.
I tweaked it to my liking, but everybody has different tastes when it comes to food. What I like may not work for someone else.
Posted on 8/2/20 at 1:04 pm to gumbo2176
Absolutely. Going to take advantage of the low Pork butt Prices and try my hand a a couple of sausages.
Posted on 8/2/20 at 1:14 pm to NOLATiger71
quote:
Absolutely. Going to take advantage of the low Pork butt Prices and try my hand a a couple of sausages.
Just make sure you have sufficient freezer space.
What I like about making my own is I know for certain what is going in the sausage and not a bunch of chemicals or artificial flavor enhancers.
Posted on 8/2/20 at 2:10 pm to gumbo2176
Smoked for 6 hours at 130-150. Damn near came out perfect. It was a bit too salty for eating by itself. This batch will be good for gumbo or a crawfish boil. I’ll cut the salt to 2 TBS and the accent to 1/2 tsp on the next batch and try beer instead of white wine. Other than that, the flavor profile was exactly what I was looking for.
Posted on 8/2/20 at 8:14 pm to LSU Patrick
Well, I did it. It wasn't a home run. More like a solid base hit, but hey, it's my first time. Lots of room for improvement. I didn't have everything, so it was kind of made up on the fly based on the recipe in this thread and elsewhere.
2.1 kg pork shoulder
27 g salt
6 g black pepper
10 g paprika
2 g thyme
1 g white pepper
11 g garlic powder
4 g hot pepper powder blend (homemade of cayenne, habanero, and ghost)
1.1 tsp cure
Ground it on Friday night and hand mixed it. Stuffed it this morning and let it sit in the casing a couple hours before smoking. It was my first time stuffing sausage and it's definitely a finesse thing. I'll get better.
Went to smoke and discovered my charcoal stash was low, so I had to cut it with some apple wood chunks to get enough fuel. Also used some pecan chips because that was the only pecan I could find. Started it at 130ish and took it to 200 over the fourish hours it took.
Final product is serviceable. Like I said, I can improve a lot. I'm not giving up. I need to find some way to hang them in my smoker. I thought I had some stainless S-hooks, but I couldn't find them. I also think it has too much smoke flavor. It's very smokey. Next time I'll go lighter on the wood.
Ground and mixed
Amazon-supplied casing. Thanks, BigD.
Stuffed...maybe too stuffed. I was afraid to make links on the big sausage.
On the smoker.
Final product
2.1 kg pork shoulder
27 g salt
6 g black pepper
10 g paprika
2 g thyme
1 g white pepper
11 g garlic powder
4 g hot pepper powder blend (homemade of cayenne, habanero, and ghost)
1.1 tsp cure
Ground it on Friday night and hand mixed it. Stuffed it this morning and let it sit in the casing a couple hours before smoking. It was my first time stuffing sausage and it's definitely a finesse thing. I'll get better.
Went to smoke and discovered my charcoal stash was low, so I had to cut it with some apple wood chunks to get enough fuel. Also used some pecan chips because that was the only pecan I could find. Started it at 130ish and took it to 200 over the fourish hours it took.
Final product is serviceable. Like I said, I can improve a lot. I'm not giving up. I need to find some way to hang them in my smoker. I thought I had some stainless S-hooks, but I couldn't find them. I also think it has too much smoke flavor. It's very smokey. Next time I'll go lighter on the wood.
Ground and mixed
Amazon-supplied casing. Thanks, BigD.
Stuffed...maybe too stuffed. I was afraid to make links on the big sausage.
On the smoker.
Final product
Posted on 8/2/20 at 8:29 pm to BottomlandBrew
I used the exact same casings.
Posted on 8/2/20 at 8:51 pm to BottomlandBrew
Looks good. My next endeavor is making sausage and andouille.
Posted on 8/3/20 at 9:23 am to LSU Patrick
I was unsure of how to save the leftover casings. The package said use salt, but how much salt? I guess I could have just used a metric shite ton, but I figured a few bucks wasn't worth it.
Posted on 8/3/20 at 9:50 am to BottomlandBrew
quote:
The package said use salt, but how much salt?
Just enough to make the casing feel a bit gritty when touched. Salt it down and put it in a sealed container and refrigerate it and you will be fine.
I buy mine through a meat processing on-line site and get enough casings to put up around 250 lbs. of sausage and am on my second container now. That stuff lasts forever.
I take out what I need and rinse the hell out of it on the outside first then spread it out in my big single tub sink and run cold water through the inside of the casing to clean them out.
Then I just pull it between my thumb and index finger to remove a lot of the water from it before threading it on the casing nozzle of my sausage stuffer.
Posted on 8/3/20 at 1:51 pm to LSU Patrick
quote:That's all that counts!
the flavor profile was exactly what I was looking for.
Posted on 8/3/20 at 2:13 pm to BottomlandBrew
quote:
I was unsure of how to save the leftover casings. The package said use salt, but how much salt? I guess I could have just used a metric shite ton, but I figured a few bucks wasn't worth it.
The salt is already in the solution. The package just says to refrigerate and make sure the casings stay covered by the salt. I sealed it back up well, pushing as much air out of the bag as I could. Then, I folded over the excess, taped it and put it in a ziplock bag. That way, the casings stay submerged in the solution and the bag won't leak in the fridge. 11 bucks is pretty pricey for just two casings, so I wanted to keep the remaining ones for next time.
This post was edited on 8/3/20 at 2:15 pm
Posted on 8/3/20 at 6:41 pm to LSU Patrick
Cover the casings in salt. You can’t use too much. It’s called dry salt packing.
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