Cajun Green Onion Sausage

[bacon_crazy510]

Hello all,

Work has been chaotic, and working "on call" doesn't give me the ability to plan... But I have a medical procedure later today, so I've had the last few days off and thought I'd take advantage.

I was in Texas a few weeks ago and went for a BBQ lunch... The restaurant offered a "green onion" sausage, and I really liked it. I went on the hunt for a recipe, and "Two Guys and a Cooler" has one that sounds really close to what I had.

You know what comes next....

I prepped everything on Tuesday, ground, mixed and stuffed. I let them cure overnight, and smoked them on Wednesday. I used hickory this time. I'm not a big fan of burning heat in sausage, so I ommited the cayenne, and added sodium erythorbate to ensure a complete cure. I made a 2k batch (3.4 lbs pork shoulder, 1 lbs pork belly) ... After smoking for 5 hours I pulled them and finished them sous vide, ice bathed, then left them out to bloom. I'll get to try one tomorrow, when I can finally eat again.

 

[SmokinEdge]

Excellent work. Very nicely done. Reminds me of a Colombian sausage recipe that’s been done here, very delicious.

 

[02ebz06]

Looks terrific, excellent job.
One complaint. You're waaaaay too organized.

 

[bacon_crazy510]

Looks terrific, excellent job.
One complaint. You're waaaaay too organized.

Yeah, I'm a little over the top. You should hear my wife talk about it... Every. Time.

 

[Jim_C]

The sausages look great. I'll need to go lookup the recipe. Nice work!

 

[indaswamp]

Nicely done!

 

[voyager 663rd]

Boy those look perfect

 

[bacon_crazy510]

Nicely done!

Brother, coming from you, I'm humbled. Thanks!

 

[BrianGSDTexoma]

Wow those look great. Might motivate me to make some sausage. Been a while.

 

[Timber II]

They look awesome!

 

[crazymoon]

BC51, Very nice job on your sausage, they look excellent !

 

[Smoking Allowed]

Yes, please

 

[bacon_crazy510]

OK, first impression. It's a good sausage. It definitely needs the cayenne pepper. The red pepper flakes alone give good flavor, but it lacks a little heat. Like I said, I don't want to burn my face off, but a little warmth would compliment the rest of the flavors. Next batch I'll use 1/2 the amount listed in the recipe. I also pulled it after 5 hours of smoking and sousvide it to finish. I think this sausage will stand up to smoking more. All in all, it's pretty good.

And next time it'll be better!