Cajun smoked sausage.

[Steve H]

I just made a batch of Cajun sausage using Roberts tx smoker spice blend.

5 pounds pork shoulder ground with med. plate. Next will mix in spices and cure.

Stuffed and going to the fridge for the night.

Out of the fridge and ready for the smoker. The cure is doing its job.

Smoked with hickory at 165 degrees until it hit 150 IT. The color is fantastic!

Cooled to 100 degrees.

Dried and back on the rack to rest. Lord, these smell good!

And. Of course. The taste test. Juicy, and the spices are perfect. The casings have a perfect snap. These are very, very good sausage. Thank you Robert for the spice blend.

 

[xray]

Looks awesome Steve!

 

[Smokin' in AZ]

Mighty fine looking sausages there Steve!

Like

John

 

[Hawging It]

Dang Steve! Looks really good. I can smell them from here!! I need to learn how to make sausage. Looks fun to me.

 

[Steve H]

Looks awesome Steve!

Thanks. They are great.

 

[Steve H]

Mighty fine looking sausages there Steve!

Like

John

Thanks John!

 

[Steve H]

Dang Steve! Looks really good. I can smell them from here!! I need to learn how to make sausage. Looks fun to me.

Thanks. They do smell good.

 

[tx smoker]

Thank you Robert for the spice blend.

Great looking stuff Steve and you are more than welcome!! Glad the timing worked out for you to get it done. Need my address to ship some down here??

Already got a bunch in the freezer,
Robert

 

[Bearcarver]

Those Look Mighty Tasty!!
Nice Job, Steve!
Like.

Bear

 

[tx smoker]

Looks awesome Steve!

One of these days I'll remember to get to the mail box Joe, I promise

A perpetual brain fart,
Robert

 

[chopsaw]

Steve , looks good . Just made some myself . Used some of the reaper powder Richie sent me . Next time you make it , leave some un smoked for grilling .
You got great color on those , nice texture too .

 

[tx smoker]

The taste test. Juicy, and the spices are perfect.

Something else you may want to consider is putting in some high temp cheddar cheese. I did that with my last batch of this and it was outstanding!!

Robert

 

[Steve H]

Steve , looks good . Just made some myself . Used some of the reaper powder Richie sent me . Next time you make it , leave some un smoked for grilling .
You got great color on those , nice texture too .

I was thinking about trying that. Next time I will.

 

[Steve H]

Something else you may want to consider is putting in some high temp cheddar cheese. I did that with my last batch of this and it was outstanding!!

Robert

I most certainly will. I can only imagine how that would taste.

 

[disco]

Super sausage, Sir! Big like!

 

[Steve H]

Super sausage, Sir! Big like!

Thanks! I appreciate the like!

 

[BGKYSmoker]

Great job. Now i got beans/rice and cajun sausage on the brain.

 

[tropics]

Steve looks good what does it taste like I never had it. Likes
Richie

 

[Steve H]

Steve looks good what does it taste like I never had it. Likes
Richie

To me anyway. It tastes a lot like Andouille sausage. Hard to explain. If you have tried smoked kielbasa before. Then you should like this.

 

[tropics]

To me anyway. It tastes a lot like Andouille sausage. Hard to explain. If you have tried smoked kielbasa before. Then you should like this.

Thanks Steve