Page 85 - C:\Users\ralph\Documents\Flip Book\

Louisiana

Smoked sausage

Ingredients

1.5 lbs ground pork butt ¼ tsp savory
1 tsp cayenne
1 lb ground chuck Pinch allspice and cloves
½ lb pork fat 2 tsp sugar
1 tbsp kosher salt Curing salts if smoking
2 tbsp garlic ½ cup ice water
2 tsp red pepper flakes Medium hog casings
1 tbsp ground pepper 1 cup water
¼ tsp ground sage 2 oz powdered milk
¼ tsp dried thyme

Lagniappe

Mix the ground meat and fat together evenly. Mix the spices together with
the milk and water to form a slurry and mix with the meat till it is well
incorporated. Allow the mix to rest at least overnight in the refrigerator and
stuff into 6” links.

Place the sausages in a pan of water and simmer at about 140 for about 20-30
minutes or until the sausages are set

Slow smoke at 160-165 for about 2-3 hours. Bring the links to an internal
temperature of 153-155. Remove from the smoker and immediately cool the
links in cold water and allow them to bloom for a few hours before
packaging.

85