Cajun Green Onion Sausage?

Discussion in 'Sausage' started by diggingdogfarm, Jun 12, 2012.

  1. Anyone got a good recipe for Cajun Green Onion Sausage?

    Thanks!!! :biggrin:

  2. diesel

    diesel Smoking Fanatic

    Umm..  Can't wait!
  3. Thanks, yeah, I found that one earlier.
    I was hoping that someone here would have some input.

  4. Yes, thanks, I also found the following in Paul Kirk's book, "Paul Kirk's Championship Barbecue."






  5. I like the idea of the added green garlic in the Besh recipe.

  6. Does sound good! Maybe tweak the two? I've done things like that to get the taste I want. I found it by searching New Orleans Cajun Green Onion Sausage
    Last edited: Jun 12, 2012
  7. I'll likely create something of my own if someone doesn't chime-in with a favorite.

  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    7 lbs lean meat

    1.5 lbs pork butt

    1.5 lbs pork fat

    4 T salt

    4 T fresh chopped parsley

    3 T course black pepper

    1 T onion powder

    1 T marjoram

    4 minced garlic cloves

    3 cups green onions, chopped

    1 cup NFPM

    1 cup cold water

    hog casings

    For creole style add the following

    2 T paprika

    2 T crushed red pepper

    1 t cayenne

    1/2 t thyme

    1/2 t allspice

    1/2 t rubbed sage


    Reduce the parsley to 1/2 cup and the black pepper to 2 T

    grind meats if needed. Mix ingredients with meat until mixed well. careful not to over work the fat in the meat. Stuff your normal way, grill, bake, fry, broil.
  9. sam3

    sam3 Smoking Fanatic

    And there you have it....[​IMG]
  10. I've never even heard of this sausage before but I will definitely be playing around with this recipe.  Am I correct in assuming that this is a fresh sausage? 
  11. They make it both fresh and smoked.

    Thanks for the recipe nepas!

  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yes this is fresh sausage. you can smoke if you add cure.
    Last edited: Jun 13, 2012
  13. Is that supposed to be increase the parsley to 1/2 cup?
  14. What is NFPM?
  15. Non-Fat Powdered Milk

  16. thanks.
  17. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    A college buddy introduced me to this stuff years ago.  He would bring it back for New Orleans when he went home to visit.  I am just getting into stuffing my own sausage and thought I would see if there were any recipes out there........ and I'll be darn it - it's here at SMF!

    Which recipe did you end up with?
  18. I've had some made in Nola, great sausage!

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