Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Saturday, November 27, 2010

Gaspard's Spicy Homemade Cajun Sausage Recipe

One of the best reasons to make your own specialty sausages at home is because YOU know what is going into the mix. The large name brand sausages you buy at the supermarket are good, but you don't know what has been going into the product (everything from chemical preservatives to insects... and more).

Here is a simple way to make a great home sausage with savory spices which will put some zing into your next meal. This will surely become a favorite of mine to include in gumbos, stews, jambalaya and fricassees. You can stuff this sausage into hog casings or form them into patties.

Ingredients:

  • 5 lbs. ground pork (with at least 20% fat content)
  • 1 large onion, minced
  • 4 tsp. crushed red pepper
  • 4 tsp. coarsely ground black pepper
  • 4 tsp. garlic salt with parsley
  • 4 tsp. cracked fennel seeds
  • 4 tsp. paprika
  • 3 tsp. picking salt
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. ground cayenne pepper
  • 1/2 tsp. allspice
  • 6 oz. cold beer
  • 2 Tbsp. Colgin liquid smoke

Mix the dry seasoning together and run through a food processor for about 1 minute, or long enough to crack the fennel seeds. In a bowl mix the dry ingredients, minced onions and liquid smoke with the beer and blend by hand, or in a blender, for a few seconds.

Slowly and evenly pour the liquid spice mixture over the ground pork. Mix by hand for 10 minutes or until all the seasonings are evenly distributed throughout the ground meat. [Video Demonstration] Stuff into hog casings or form into breakfast patties. If you stuff them into the hog casings be certain to punch two or three small holes with a toothpick so they don't explode when cooking them in a microwave oven.

Also, perforating each sausage in a few places allows any fat that may be trapped inside the sausage to escape during cooking. Bon appetite! Ahheee!!

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3 comments:

  1. Great recipe, it is so important to eat good sausages, otherwise you are just eating a small portion of chemicals and filler with some fat and bones thrown in for good measure.

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  2. Your recipe looks pretty good! I think I'll try it in a few days. I'll let you know how it comes out. Any way of sending or posting pictures?

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  3. This sausae is amazing! My husband made a batch last night. This morning I fried it on my griddle with a few fried eggs... There are NO words! Thank you for sharing.

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