Recipe by Buster's friend
A delicious fresh Creole sausage. This recipe is from the blog - http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/ - where the author reports liking to "make a decent-sized batch to freeze". Hence the servings is a guess until I make this. Adding this to my growing sausage recipe list to put the Electrolux to work on. The author suggests using a pinch of meat curing salt - http://www.butcher-packer.com/pg_curing_dq.htm) Also helpful is this information on linking homemade sausage - http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/ Note this recipe does not indicate how much casing to get - definitely a specialty item that will need cold storage. Cook tie is stuffing time. Do chill the meat mixture overnight.
- 3 lbs boston butt, cut into 1 inch cubes
- 1 Spanish onion, Chopped
- 3 tablespoons garlic, Minced
- 1 tablespoon thyme leaves, Fresh, Chopped
- 4 tablespoons paprika
- 1⁄2 teaspoon cayenne
- 1 teaspoon cumin
- 1 tablespoon kosher salt
- 1 teaspoon red pepper, Crushed
- 1 teaspoon black pepper, Fresh Ground
- 4 teaspoons chili powder
- 1⁄4 teaspoon allspice, Ground
- 1 pinch meat curing salt (optional)
Directions See How It's Made
- Combine all ingredients in a large bowl and toss thoroughly.
- Cover and let stand in the refrigerator overnight (this step is optional). This helps prevent fat from rendering from the sausage & altering texture/flavor.
- Place all of your grinding equipment in the refrigerator 1 hour before grinding.
- Using the 1/2 inch die for your meat grinder, grind all of the ingredients. Alternatively you could finely mince the ingredients in a food processor or by hand. Cook a small patty to taste for seasonings, reseason if necessary.
- Make into 10 inch links using natural hog or beef casings. Vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.