› Forums › Smoking Meat (and other things) › Sausage › Spicy Smoked Chaurice Sausage
New Posts  All Forums:Forum Nav:

Spicy Smoked Chaurice Sausage

post #1 of 17
Thread Starter 
This is a repost.
Last week was the start of deer season here. My house is "deer camp" for me and my hunting I made up lots of finger food.

This spicy chaurice went well with cold beer....

I started with 5lbs of ground pork...added one medium chopped onion and 4 cloves of garlic..minced.

Mixed the spices in with one cup of beer...

2 TBs kosher salt
2 tsps dry thyme
1 tsp red pepper flakes
1 TBs cayenne
2 TBs dried parsley
1 bay leaf crushed

Mixed the spice slurry into the meat and chilled overnight..
The recipe calls for stuffing this into casings, I rolled it into 2" balls and onto the smoker with some hickory.
I smoked them at 225 for 2 hours.

They were pretty tasty and went well with my japapeno pickled eggs and cold beer.

Thank you for checking out my finger food. :)
post #2 of 17
My god woman !! Is there anything you dont cook? Or anything that doesnt come out perfect? You are 1 VERY talented young ladyPDT_Armataz_01_37.gifPDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #3 of 17
Those look just as awesome this time thanks for re-posting cause you know I gotta try em and had lost the recipe in the crash.
post #4 of 17
Those look amazing Cowgirl!
post #5 of 17
Yummy. those look great!!! From the picture it looks like they went well with Bloody Marys' also.. Great Qview!!PDT_Armataz_01_37.gif
post #6 of 17
Wish i could hunt with you!PDT_Armataz_01_28.gif
post #7 of 17
Your really need your own TV show!
post #8 of 17
Thread Starter 
Thank you Mike.... lol you're too kind!

Thanks Piney! Hope you give it a try sometime. :)

Fired Up and SmokingScooby...I appreciate it! Scooby, the crown royal in the background went well with them too. biggrin.gif can hunt with me anytime!

Shawn, I'm still holding out for my own fishin' show. biggrin.gif
post #9 of 17
I remember this from before the "crash" This is just an other example of awsome eats. Thanks for all the food you share here.PDT_Armataz_01_37.gif
post #10 of 17
Thread Starter 
Thank you Dale! wink.gif
post #11 of 17
I didn't even see the Crown..So you had Blood Mary's, Crown and Great Q and didn't send out invites? PDT_Armataz_01_27.gif LOL
post #12 of 17
Thread Starter 
lol ....I'm pretty sure I mailed your invite. Watch for it next deer season. biggrin.gif
post #13 of 17
Those look awesome! Great photo work, too. Interesting presentation.

Question. From the pic, the ground pork looks lean. Your guess on the fat to lean ratio? And how did you find the texture to be?

Thanks for the recipe. Copy/Paste; Copy/Paste.
post #14 of 17
Thread Starter 
Thank you Merv!
The ratio was about 85/15.. it's some of my homegrown pork.
I also like to use 80/20 to keep it moist.
When I smoke them, I test one by breaking it doesn't hurt to take them out of the smoker a bit early then cover and let them rest before eating.

Hope you give them a try sometime. :)
post #15 of 17
They are on my list of things to try wen I run out of weird pork experiments!
post #16 of 17
Thread Starter 
lol I'd love to hear about your weird pork experiments! biggrin.gif
post #17 of 17
Thread Starter 
Nevermind... I just checked your blog! Love it!!!! biggrin.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage › Forums › Smoking Meat (and other things) › Sausage › Spicy Smoked Chaurice Sausage