Here's my first go at this type of sausage.
Spices line up:
This recipe called for an ingredient pre-mix before the grind. It also specified for half the pork to be cut into 1/4" cubes & the balance to be coarse-ground. Heres the load mixed with the spices:
Stuffed in 32mm pork casings:
Air-dry while I get the smoker ready:
Still using the weber WSM, I suspended the links from the top grate over a water pan & kept the temp at around 135-140° for the first hour or so. I used pecan wood for the smoke. One hour in:
I kept them smoking for about 3.5-4 hours until in IT reached 154°. I then plunged them into an ice bath & hung 'em to dry/bloom for about an hour:
Tasty sausage with a nice kick! This is one recipe I'll keep.
I see gumbo in my future....