Page 100 - C:\Users\ralph\Documents\Flip Book\

Cajun

Pickled pork Sausage

Ingredients

3-5 lbs pickled pork (or ground pork) 1 tbsp black pepper
¼ tsp Cayenne red pepper ¼ tsp Sage
¼ tsp Thyme 1/4 tsp pinch all spice
2 tbsp minced garlic ¾ lb pork back fat
¼ can beer 1 length hog casings
2 oz powdered milk (2)-3 oz can chopped jalapenos
1 (7 oz) can green peppers 1 bunch chopped parsley
1 chopped yellow onion Mortens quick cure
1 tsp red pepper flakes

Lagniappe

Wash the pickled pork and drain well. In a small bowl mix the spices and
garlic well. Cut the pickled pork into small strips and toss with the spice
mixture. Grind the coated meat in a grinder with a 3/8 plate add the water
and knead the mixture well. Stuff it into the casings and tie into 8-10 inch
links. Hang links in a cool place over night or until dry to touch. Cold
smoke the links for 8 to 12 hours at no more than 120 degrees. Links must
be cooked before eating.

If using ground pork, mix all the ingredients except the green peppers, one
can of jalapeno peppers and all the parsley in a sauce pan and bring to a boil.
Let cool and combine with the ground pork and the remaining peppers and
parsley. Allow to marinate for a least a day before stuffing or making patties
out of the mixture

100