Here’s one of my favorite sausages to make. Not only because it reminds me of home but because it’s so darn tasty!!! Lots of green onion flavor with plenty of Cajun character. A great sausage that is very versatile.
Follow basic smoked sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment.
- Prepare your casings a day in advance and let them soak in the refrigerator.
- Keep your meat and grinder parts super cold (below 34F or 2c) at all times.
- Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
- Stuff the mince into your sausage casings and prick out any air pockets.
- Refrigerate your sausage overnight to allow the cure to work.
- The next day follow a low and slow smoking schedule.
- Cook sausages low and slow to an internal of 145f (62.7c) – 150f (65.5c)
- Once the internal temp has been reached place the sausages in a cold-water bath to cool down and let them bloom at room temperature for 3-4 hours
Here are a few things you might find useful when making a smoked sausage.
- Digital Smokers (I use the model 4D WiFi)
- Bella’s Cold Smoke Generator
- Kamado Ceramic Grill
- High Quality Natural Casings (AA Grade)
- Non Fat Dry Milk (Binder for better texture and moisture retention)
- Potato Starch (Binder for better texture and moisture retention)
- Insta Cure #1
- Eco Cure #1 (A Nitrite free alternative to curing your meat)
- Cure Accelerator
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Heavy Duty Kitchen Vacuum Sealer
Enjoy the video and the recipe. If you have any questions, feel free to ask away.