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!!

Monday, November 15, 2010

How to Make Spicy-Hot Cajun Pork Sausage Links (Video)




To make a delicious and spicy homemade Cajun sausage with a hint of Italian, try this wonderful recipe.

Ingredients

  • 12 lbs. pork (net) with 20% fat content, cut into pieces small enough for grinder
  • 7 tsp. garlic salt with parsley
  • 7 tsp. fennel seeds (cracked)
  • 7 tsp. crushed red pepper
  • 7 tsp. black pepper
  • 3 tsp. pickling salt (regular will do in a pinch)
  • 3 tsp. ground red pepper
  • half can cold beer (cold water is fine)
Instructions

Cut the pork meat into manageable pieces and small enough to pass through your grinder. (We should not run grinders more than 10 minutes before letting the motor cool.) Grind all of the pork one small handful at the time and include a couple pieces of cut-up jalapeno pepper between each handful of meat that you grind to get an even distribution.

Next, place all of the ground pork and peppers into a larger container. Mix all of the seasonings in about 1/2 can of cold beer or ice-cold water (enough to pour out the seasoning mix evenly over the meat).

After distributing the seasoning over the ground pork begin mixing. This is the secret. The more you mix everything together -- the better your sausage will taste. Don't skimp on mixing. Mix thoroughly for at least 10 minutes.

Finally, pass the mixture through your machine once more using the largest cutting plate and sausage attachment and start forming your links. After awhile the length of the links will come to you naturally so don't worry if you get a few of them longer or shorter than the rest. The point is to have fun while you are working knowing you will be treating your family and friends to some of the best tasting homemade sausage links they have every had.

Enjoy! Ahheee!! (It don't get no better than this.)
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