Louisiana Sausage Recipe wi/ Q-view

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cajunsmoke13

Master of the Pit
Original poster
OTBS Member
Aug 7, 2008
1,489
10
This is a very old recipe my wife's family had. It was passed down from her great grandmother. Kind of simple. I have tasted it before and it was pretty good. You can see how old it is at the bottom of the recipe where they cure it. I used Instacure and plan on cold smoking. Never done it before, any help would be appreciated. Can't hang them. Have a Brinkmann Pitmaster Deluxe. It's having a sit in the fridge overnight. Thanks

Pork Sausage
For every 12 pounds of meat (Usually about 9 pounds of lean and 3 pounds of fat) use the following.
5 Tablespoons of salt
1 Tablespoon of Black Pepper
1 Tablespoon of Red Pepper (Cayenne)
(Increase the Red Pepper to suit your taste. Some double the Red Pepper)

In addition to the above you may use the following if you like.
2 Tablespoons of Powdered Sage
1/4 Teaspoon of Nutmeg
1/4 Teaspoon of Thyme

2. Cut the meat and then apply the seasoning uniformly before grinding it. Stuff the sausage immediately. If not, them the meat will dry out which will make it difficult to stuff. If that happens, then add 10% cold water amd mix thoroughly to make a pliable mass to aid in stuffing.

(This is actually on the recipe, but we sure don't do that. Think this recipe goes way back)
If the sausage is to be smoked, it should hang two or three days to cure it at a temperature from 38 to 40 degrees. After curing, smoke until light brown using hickroy wood. This should take 2 days.

Boston Butt- .98 a pound, can't go wrong


Through the grinder


Rounds


Ready for the sit
 
Plan on smoking tomorrow with Hickory or Pecan
 
What you have is a recipe for a variation of Andouille. One of the sausages I make on a regular basis. Don't worry about hanging it for 3 days not necessary just put it in your fridge for about 24 hours that will let the flavors meld together then go ahead with your smoke.
 
Cajunsmoke13, you've got it nailed down.
When I make smoked keilbasa I go directly to the smoker which is set at 130° with the vents wide open. This is to dry the casings. Usally after 1 hour, sometimes less, I go ahead and adjust the vents, add smoke and up the temps to 165°. I smoke till internal temps reach 152°. Just my 2 cents.
 
Nice looking batch of sausage. Waiting for final pics.
 
Here they are. Thanks to Pineywoods, Desertlies and others for the info. Turned out great and can't wait to try some.

Ready for the smoker


On the smoker


After a little cold water bath
 
Looks great congrats
PDT_Armataz_01_37.gif
 
Thanks to all. Yeh, the sage, thyme, and nutmeg I leave out when we do this. More like a breakfast sausage with those in it
 
Very nice! How did you smoke w/out getting grill marks on the sausages? They look fantastic!

Best,
Trout
 
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