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Post by Cajunate on Oct 23, 2011 10:41:20 GMT -6
I'm working on some soon to be Cajun Spicy Sausage with about 11 lbs of pork I trimmed and cut up for grinding later today. I'm still undecided if I want to make two differnt batches or just one but, I'll decide that later.
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Post by Cajunate on Oct 23, 2011 14:29:19 GMT -6
Alright so the grinding, seasoning andd mixing is done. I may stuff the casings either this evening or most likely tomorrow evening. Of course before saying it's ready to stuff I had to test cook a few patties. All I can say is Damn..damn...damn.......!!!! This stuff is delicious!! And it's only going to get better as it sits waiting for a lil beer(the liquid of choice instead of plain water)to be stuffed into casings. I'm seroius! I am really hard on my own cooking and anything I do for that matter but, this sausage is fantastic. The meat with about half the dry seasoning mixed in and ready to grind. Ground! I ened up with about 12 lbs of gound sausage. Yea, the mixing bowl is really that big! ;D I need to get me another one too. The test patties!!
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Post by keymaster on Oct 23, 2011 17:50:32 GMT -6
I bet that taste great, its gonna be nice in some hog casings!!
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Post by Cajunate on Oct 24, 2011 21:43:01 GMT -6
Thanks Key! I finished making the sausage into links tonight. Just over 13 lbs. Foodsavered and into the freezer they went except for four links I'll grill tomorrow to go with the red beans we'll be having for dinner tomorrow evening.
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Post by keymaster on Oct 26, 2011 15:16:09 GMT -6
Looks excellent, I heard but never tried that if you add two tbsp of vinegar to yuor water while soaking your casings it will get rid of them stringy thingys on the outside. They dont bother me much.
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Post by jimz on Oct 27, 2011 3:23:21 GMT -6
Nice Nate. Would yo share the recipe for the spice bend -JimZ
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Post by Cajunate on Oct 27, 2011 5:48:17 GMT -6
No problem Jim. I need to rewrite it and I'll send it to you.
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Post by tenpoint5 on Oct 27, 2011 18:28:08 GMT -6
Nathan could I be involved in the receiving of that recipe as well?
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nepas
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Post by nepas on Oct 27, 2011 19:52:43 GMT -6
I know a little bouts sausage makin
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nepas
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Post by nepas on Oct 27, 2011 19:57:21 GMT -6
Just a little
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