This very interesting sausage has been a South Louisiana classic for many years. Originally served during the Holidays, this sausage can be found in meat markets from Baton Rouge to Lake Charles. Today we are going to put our own spin on the delicious and somewhat unconventional sausage.
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 this sausage.
Pork Stomach Dried so all you need to do is rehydrate and stuff)
Rehydrate your hog stomach the night before you need it. Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water and place in the refrigerator.
Prepare the Meat
finely dice the celery, onions, and bell peppers, then sauté. The amount that the recipe calls for is in cooked weight not in raw weight.
Clean meat from any silver skin and arteries. Chill the meat and the fat so that the temperature is below 34f (1.1c)
Grind chilled meat and fat on a medium plate (6mm). Rechill. Keep the temp under 34f (1.1c)
Combine all of the rest of the ingredients and mix till the meat turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down.
Stuff mixture in your hog stomach and tie off with a needle and butchers twine. Be sure to prick the hog stomach all over and truss with some butcher's twine or netting.
If you used a cure accelerator you can immediately proceed to smoking your sausage, if you didn't you will need to let the sausage rest in the refrigerator overnight so that the cure can do it's job.
Smoke the sausage at 155f (68.3c) for 4-5 hours
Rough chop all of your vegetables. Refer to the section "Vegetables to add at the very end (when cooking)".
Once your chaudin has finished smoking, place your smoked chaudin and the vegetables that you just prepared into an oven safe pot. Add enough chicken stock to cover your chaudin by half. Then add some dark roux to your liquid (I usually use 1/4 cup for every 8 cups of liquid, but you can add more or less to taste) and add some Cajun seasoning to taste. Cover the pot and place it into your oven.
Bake at 350f (176.7c) for 2 hours flipping each hour so it cooke evenly. Once your internal temp reaches 155f (68.3c) your chaudin is finished.
After your chaudin has cooked. Strain out all of the liquid and place the liquid on the stovetop. Bring it to a boil and reduce it a little bit to create a beautiful gravy.
Slice in 1-inch slices, smother with gravy, and enjoy!!
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