Smoked Sausage Cajun style

toddrod · 11-10-2011, 05:21 AM

Since I am on a 7 day off stretch and have nothing to do today I think it will be a smoked sausage making kind of day.

Recipe for 50lbs of smoked sausage

All measures are by fluid ounces

7 oz non iodized salt (i use sea salt or kosher)
2.5 fl oz black pepper
3 fl oz red pepper
2.5 fl oz Accent
1.5 fl oz granulated garlic
1 fl oz paprika
1 fl oz light brown sugar
10 pints cold water

Mix this all together and if you are making less than 50lbs (as I did) you just add 1 tablespoon of the mix to each pound of meat.

Some people will also add 1 tsp of liquid smoke per 5 lbs of meat when they make it as a fresh sausage (not needed but is an option). It is an excellent fresh sausage too.

For smoked sausage I also add 1 tsp of Sodium Nitrite ( also known as Prague powder #1 or pink curing salt) to each 5lbs of meat.

This recipe will give you a nice spicy and flavorful cajun type sausage but with out the over whelming red pepper flavor found in so many store bought sausages and spice mixes. If you try it you will like it

Here is 30lbs of ground pork butt ready to be seasoned and stuffed. I use a Cabelas #12 3/4 horse electric grinder and a 1/8 inch plate for my smoked sausages and a 1/4 plate for my fresh sausages. That is a 15lb SS stuffer I bought from Northern Tool. It works great.

Here it is all stuffed and ready for the smoker

Here is the smoker. It is and old upright freezer from the 70's that came lined with aluminum. I put in aluminum angle for 4 shelfs and have expanded aluminum sheet for the shelf material. To hang the sausage I use more aluminum angle. It is gas fired with an old side burner from a gas grill and I have the big thermometer at the top and the digital one for the internal meat temp.

Here is all the sausage hanging until the skin dries. Then I will smoke at 140 degrees for a couple of hours and then up the temp to 180 until the internal hits 165 degrees. I am using a mixture if hickory saw dust and pecan chunks today.

Here they are all finished up and just needing to be cooled down. Yummy.

SmokinAussie · 11-10-2011, 05:48 AM

Absolutley Outstanding!

Cheers!

Bill

Pugsley · 11-10-2011, 06:48 AM

that looks killer! good job!

Wrench_H · 11-10-2011, 07:03 AM

That looks great, nice job. Its about the time of year for me to start trying some differnent sausages again.

daninnewjersey · 11-10-2011, 07:14 AM

Definitely a nice way to spend the time off......

eddieh70301 · 11-10-2011, 07:23 AM

Looks great. Most store bought sausage sucks! Guess I need to start making my own.
Like the smoker.

chad · 11-10-2011, 07:36 AM

Looks great.

I made andouille and some tasso a few weeks ago. Also, finished up a batch of Jamaican jerk sausage recently. Sausage making is fun - though you'd best have a good relationship with the spouse or significant other - it does get a bit messy!!

Good job!

Smokeadelic · 11-10-2011, 07:37 AM

wow - that made me so hungry

bluetang · 11-10-2011, 07:44 AM

Killer job there Mon!

Cack · 11-10-2011, 08:15 AM

Wow those looks great. Nice work

Smokin Ribs · 11-10-2011, 09:10 AM

Wow that looks awesome.

1FUNVET · 11-10-2011, 09:17 AM

When can i pick mine up?

TIMMAY · 11-10-2011, 09:18 AM

Quote:

Originally Posted by eddieh70301

Looks great. Most store bought sausage sucks! Guess I need to start making my own.
Like the smoker.

Making your own is great! You can start off with a recipe, and either you love it or hate it, but the second time around you can change it till you like it.

Your sausage recipe sounds killer Todd!

NeoTrout · 11-10-2011, 09:19 AM

Looks awesome. Great job.

gtr · 11-10-2011, 09:41 AM

Farking fantastic!

I'll have to try that recipe - always looking for new ones. I haven't bought sausage in a store since I started making it a couple years ago.

Thanks for putting that up - love it!

11-10-2011, 05:48 AM	#2
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Absolutley Outstanding! Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

11-10-2011, 06:48 AM	#3
Pugsley Knows what a fatty is. Join Date: 05-23-10 Location: Dyer County , Tenn Downloads: 0 Uploads: 0	that looks killer! good job! __________________ Me Loves Some Hog

11-10-2011, 07:03 AM	#4
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	That looks great, nice job. Its about the time of year for me to start trying some differnent sausages again. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

11-10-2011, 07:14 AM	#5
daninnewjersey is one Smokin' Farker Join Date: 01-01-11 Location: Southern NJ Downloads: 0 Uploads: 0	Definitely a nice way to spend the time off...... __________________ Proud owner of 4 VERY ugly drum smokers....

11-10-2011, 07:23 AM	#6
eddieh70301 Take a breath! Join Date: 03-30-10 Location: Thibodaux, LA Downloads: 0 Uploads: 0	Looks great. Most store bought sausage sucks! Guess I need to start making my own. Like the smoker. __________________ Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Coon Ass Pizza Oven

11-10-2011, 05:21 AM	#1
toddrod On the road to being a farker Join Date: 04-13-08 Location: Vacherie, LA Downloads: 0 Uploads: 0	Smoked Sausage Cajun style Since I am on a 7 day off stretch and have nothing to do today I think it will be a smoked sausage making kind of day. Recipe for 50lbs of smoked sausage All measures are by fluid ounces 7 oz non iodized salt (i use sea salt or kosher) 2.5 fl oz black pepper 3 fl oz red pepper 2.5 fl oz Accent 1.5 fl oz granulated garlic 1 fl oz paprika 1 fl oz light brown sugar 10 pints cold water Mix this all together and if you are making less than 50lbs (as I did) you just add 1 tablespoon of the mix to each pound of meat. Some people will also add 1 tsp of liquid smoke per 5 lbs of meat when they make it as a fresh sausage (not needed but is an option). It is an excellent fresh sausage too. For smoked sausage I also add 1 tsp of Sodium Nitrite ( also known as Prague powder #1 or pink curing salt) to each 5lbs of meat. This recipe will give you a nice spicy and flavorful cajun type sausage but with out the over whelming red pepper flavor found in so many store bought sausages and spice mixes. If you try it you will like it Here is 30lbs of ground pork butt ready to be seasoned and stuffed. I use a Cabelas #12 3/4 horse electric grinder and a 1/8 inch plate for my smoked sausages and a 1/4 plate for my fresh sausages. That is a 15lb SS stuffer I bought from Northern Tool. It works great. Here it is all stuffed and ready for the smoker Here is the smoker. It is and old upright freezer from the 70's that came lined with aluminum. I put in aluminum angle for 4 shelfs and have expanded aluminum sheet for the shelf material. To hang the sausage I use more aluminum angle. It is gas fired with an old side burner from a gas grill and I have the big thermometer at the top and the digital one for the internal meat temp. Here is all the sausage hanging until the skin dries. Then I will smoke at 140 degrees for a couple of hours and then up the temp to 180 until the internal hits 165 degrees. I am using a mixture if hickory saw dust and pecan chunks today. Here they are all finished up and just needing to be cooled down. Yummy. __________________ From the land of Swamp People, South Louisiana

11-10-2011, 07:36 AM	#7
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Looks great. I made andouille and some tasso a few weeks ago. Also, finished up a batch of Jamaican jerk sausage recently. Sausage making is fun - though you'd best have a good relationship with the spouse or significant other - it does get a bit messy!! Good job! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

11-10-2011, 07:37 AM	#8
Smokeadelic On the road to being a farker Join Date: 09-18-10 Location: Georgetown, MA Downloads: 0 Uploads: 0	wow - that made me so hungry __________________ JS - Smokeadelic BBQ - KCBS CBJ

11-10-2011, 07:44 AM	#9
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Killer job there Mon! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

11-10-2011, 08:15 AM	#10
Cack is One Chatty Farker Join Date: 10-05-11 Location: Greenville, SC Downloads: 0 Uploads: 0	Wow those looks great. Nice work __________________ Lang 36" Original Patio (Jessica) - Char-Broil Commercial Series 4 Burner gasser

11-10-2011, 09:10 AM	#11
Smokin Ribs Full Fledged Farker Join Date: 03-05-11 Location: Kokomo, IN Downloads: 0 Uploads: 0	Wow that looks awesome. __________________ Brinkman Smoke N' Pit, Hmde wood grill, trailored smoker in progress, rescued weber 22.5 kettle

11-10-2011, 09:17 AM	#12
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	When can i pick mine up?

11-10-2011, 09:19 AM	#14
NeoTrout is One Chatty Farker Join Date: 11-26-08 Location: Elmhurst, Illinois Downloads: 0 Uploads: 0	Looks awesome. Great job. __________________ Steve "Le Grille? What the hell is that?" Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer Brinkmann Smoke'n Grill, UDS H-D FLHR

11-10-2011, 09:41 AM	#15
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Farking fantastic! I'll have to try that recipe - always looking for new ones. I haven't bought sausage in a store since I started making it a couple years ago. Thanks for putting that up - love it! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

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