Cajun Sausage

[SmokinAl]

That is some fine looking sausage Joe!
How did you clean the SV when you finished, cause when I make hot dogs I always finish them in a water bath, but never a SV. It sure would be a lot easier.
Al

 

[chopsaw]

When I use SV for sausage , I put it in a smaller pot with clean water an add some vinegar . Like cleaning a coffee maker .

 

[xray]

Looks good bud ! Great texture on that sausage . I've done / finished sausage with SV , works great .
Nice work .

Thanks Chop it worked great, I was initially worried about it ruining my circulator but it worked fine. It definitely saves on time.

Joe...some great looking stuff my friend!! Not a thing in the world wrong with your stuffing techniques. I've seen (and done) a lot worse. What it all boils down to is if you, and more importantly, your wife, like it. Sounds like you hit a home run. Great job sir. I love the idea of finishing it sous vide. Never thought about it but it seems as though it'd be a perfect finish. Now...where is that pastrami??





Just for the record, it was pre-mixed by me, not bought someplace That recipe came to me via a registered, certified coon ass who was born, raised, and still lives in the LA swamp lands. It has been in his family for 5 generations, over 120 years. His ancestors owned a small country store / deli out in the middle of nowhere and the sausage was their family staple that kept them in an income. It is a very closely kept family secret and I was thrilled beyond belief to gain access to it. Before anybody asks, no, I cannot share the recipe. It was shared in confidence and I was asked to keep it close to my chest. I will honor that request but will happily send as much spice mix to anybody who would like some as they need. I just cannot give you the recipe. Just send me a PM as Joe did....but don't leave me in suspense for months before you make it

Robert

Thank you Robert! It definitely tasted awesome and the wife approved! I noticed that it is much hotter when heated up. Can't wait to use this in some dishes. The sous vide worked very well, it allows you to set your desired final IT and not to worry about overcooking it.

 

[xray]

Joe you can send ugly stuffed to me for proper disposal, I am certain they will be properly taken care of. You can always throw some dish detergent in after you finish the sausage to clean any oil out of the SV unit. Nice job bud
Richie

Lol, and thanks for the kind offer Richie. The two ugly ones got sliced into a meat and cheese tray for last night's game. I immediately rinsed out the SV after poaching these sausages with some hot water, a little bit of detergent and then dried it off.

I set it up for pastrami afterwards and there were no ill effects.

That is some fine looking sausage Joe!
How did you clean the SV when you finished, cause when I make hot dogs I always finish them in a water bath, but never a SV. It sure would be a lot easier.
Al

Thank you Al! It is much easier because the SV regulates the water temperature for you. I cleaned it like Richie said with some hot water and detergent. I was careful not to get the electronic housing wet. It worked well with no scale buildup.

If I processed a lot of sausage, I would run it with some hot water and vinegar like Chop said.

When I use SV for sausage , I put it in a smaller pot with clean water an add some vinegar . Like cleaning a coffee maker .

This was exactly what I was thinking of doing but it cleaned well with hot water and detergent. Since you have finished sausages in the SV, I have a question. Can I cut them and portion them into vacuum seal bags first? Ice bath them and store them? That way they would be already packaged for the fridge/freeezer.

 

[Steve H]

Robert's spice blend is very, very good! I had a couple sausages in greens the other day. Should have posted a of it. I put a touch of my new spicy vinegar with the greens. It was fantastic.

 

[chopsaw]

Can I cut them and portion them into vacuum seal bags first? Ice bath them and store them? That way they would be already packaged for the fridge/freeezer.

When I do mine I SV by the chart for size / length of time in the water . When it's to temp get it cooled below 40 degrees fast as possible . Then I vac and freeze .

I use a high barrier 80 mm water proof casing for larger stuff . So I don't bag first .
25 mm cellulose for smaller sausage . Gets removed non-edible , but can be smoked .

 

[buzzy]

Buzzy...please see my response above.

Robert

pm sent

 

[tx smoker]

pm sent

Yes sir. I just replied.

Robert

 

[gary s]

Looks Great to Me Nice Job

Gary

 

[xray]

Robert's spice blend is very, very good! I had a couple sausages in greens the other day. Should have posted a of it. I put a touch of my new spicy vinegar with the greens. It was fantastic.

Man, does that sound awesome! The vinegar and greens are a nice combo, I could only imagine the addition of the sausage.

Looks Great to Me Nice Job

Gary

Thank you Gary! I appreciate it!

 

[Bearcarver]

Wow!!
Those look Fantastic!!
Gotta be Mighty Tasty!!
Nice Job!
Like.

Bear

 

[Rafter H BBQ]

Joe, that looks phenomenal... very nice thread! tx smoker is a very thoughtful and generous person.

 

[xray]

Wow!!
Those look Fantastic!!
Gotta be Mighty Tasty!!
Nice Job!
Like.

Bear

Thanks Bear! They taste pretty good, bet they would be good in the air fryer!

Joe, that looks phenomenal... very nice thread! tx smoker is a very thoughtful and generous person.

Thanks Justin! They came out great. Yeah Robert’s a generous guy, nice to see that in this day and age.