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Cajun hot smoked sausage

Ingredients

4 lbs ground pork 4 tsp paprika
2 lbs pork fat ½ tsp sugar
2 tsp minced garlic Hog casings for stuffing
1 tbsp cayenne Mortens Tender Quick
1 tbsp black pepper 1 cup water
2 tbsp kosher salt 2 oz powdered milk
½ tsp ground bay leaf

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Country smoked sausage

2 lbs pork butt 1 tsp paprika
¾ lb beef chuck 1 tbsp cheap dry red wine
¾ lb beef or pork fat 1 tbsp sugar
4 tsp kosher salt 3 tsp Tenderquick cure
2 tsp black pepper ¼ cup parsley
½ tsp sage ½ cup water
½ tsp thyme ½ cup powdered milk
¼ tsp marjoram

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.

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