© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The New Orleans Cookbook
Servings: about 6 pounds sausage
3 yards small sausage casing
4 pounds lean pork, or ½ lean pork, ½ lean beef
2 pounds pork fat
2 teaspoons finely minced garlic
2 teaspoons fresh ground black pepper
3 tablespoons salt
2 teaspoons cayenne
½ teaspoons ground bay leaf
¼ teaspoon cumin
½ teaspoon chili powder
4 teaspoons paprika
½ teaspoon sugar
5 teaspoons Colgin's liquid hickory smoke
Prepare the casings by soaking in cold water for an hour, then running cold water through them to remove salt. Cut off a 3 yard length. Repack the unused sausage casing by rolling it up, filling a large jar with 2 inch salt, add the rolled up casing and then fill the rest of the jar with salt, then refrigerate for later use.
Prepare the stuffing—Cut the meat and fat into small pieces with a sharp knife. Mix together. Then, grind through a coarse blade of a meat grinder. Add the seasonings and mix lightly with a wooden spoon until combined—it should have a slightly coarse texture.
To stuff, cut the casings into 12 inch lengths and tie a knot in each piece about 2 inches from one end. Fit the open end over the tip of the sausage stuffer until the top touches the knot—The casing should look like accordian folds on the stuffer. Fit the stuffer onto the meat grinder, as directed by manufacturer instructions, then add stuffing and activate, either switch on or turn handle, and the sausage casing should fill and inflate gradually. Stop filling about 1¼ inches from the end. Slip the casing off the funnel end and smooth any bumps with your fingers, being careful not to push the stuffing out of the casing. Tie off the open end tightly with string or make a knot in the casing itself. Repeat until all the stuffing is used up.
To cook, use in other recipes, like gumbo, or grill for 20 to 25 minutes. Allow 2 grilled sausages per serving.