Cajun Green Onion Sausage?

[diggingdogfarm]

Anyone got a good recipe for Cajun Green Onion Sausage?

Thanks!!! :biggrin:


~Martin

 

[diesel]

Umm..  Can't wait!

 

[fpnmf]

http://cappyandpegody.blogspot.com/2011/03/making-cajun-green-onion-sausage.html

 

[diggingdogfarm]

Thanks, yeah, I found that one earlier.
I was hoping that someone here would have some input.


~Martin

 

[smokinhusker]

Did you find this one: http://creatingnirvanatoday.blogspot.com/2011/05/new-orleans-green-onion-sausage-and.html

 

[diggingdogfarm]

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












~Martin

 

[diggingdogfarm]

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


~Martin

 

[smokinhusker]

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


~Martin

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

 

[diggingdogfarm]

I'll likely create something of my own if someone doesn't chime-in with a favorite.

~Martin

 

[BGKYSmoker]

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

AND

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.
 

 

[sam3]

And there you have it....

 

[gatejumper dale]

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? 

 

[diggingdogfarm]

They make it both fresh and smoked.

Thanks for the recipe nepas!

~Martin

 

[BGKYSmoker]

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? 

Yes this is fresh sausage. you can smoke if you add cure.

 

[ironhorse07]

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

AND

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.
 

Is that supposed to be increase the parsley to 1/2 cup?

 

[jenkins]

What is NFPM?
 

 

[diggingdogfarm]

What is NFPM?

 

Non-Fat Powdered Milk



~Martin

 

[jenkins]

Non-Fat Powdered Milk
~Martin

thanks.

 

[jaxrmrjmr]

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?

 

[bigbob73]

I've had some made in Nola, great sausage!