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Author Topic: A Cajun and European Sausage.  (Read 505 times)

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Bentley

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A Cajun and European Sausage.
« on: July 21, 2023, 04:25:21 PM »
A Modified Andouille being Cold Smoked, if such is even possible when it is 89° and a Sicilian Sausage!  Both will be tried on a Detroit Style pizza for dinner.  Really liking these dried hog casings!




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BigDave83

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Re: A Cajun and European Sausage.
« Reply #1 on: July 21, 2023, 06:48:19 PM »
Are these the casings that come packed in salt? Been a long time since I made sausage but that was all I ever used.
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Bentley

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Re: A Cajun and European Sausage.
« Reply #2 on: July 22, 2023, 10:59:09 AM »
No.  These have to be soaked in water for a few minutes before use.

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Bentley

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Re: A Cajun and European Sausage.
« Reply #3 on: July 22, 2023, 11:07:01 AM »
Have not tasted any of the smoked yet.  It...I would call it Warm Smoking instead of cold smoking for about 2 hours with the Costco blend, then 1 hour hot smoke on the Memphis with the Blazen Smoker going too.  If it tastes as good as it looks, will be pleased!

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02ebz06

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Re: A Cajun and European Sausage.
« Reply #4 on: July 22, 2023, 11:42:42 AM »
Have not seen those casings.
Where did you get them ?

I've been getting the pre-cut ones from Sausagemaker.
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven

Bentley

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Re: A Cajun and European Sausage.
« Reply #5 on: July 22, 2023, 12:27:53 PM »
Amazon.  That is what the current round of Salami is in. 43mm & 50mm.  The above is 43mm, they go as low as 32mm.
« Last Edit: July 22, 2023, 12:31:54 PM by Bentley »
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ZCZ

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Re: A Cajun and European Sausage.
« Reply #6 on: July 22, 2023, 06:19:12 PM »
Good looking sausage.
How was it?
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Bentley

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Re: A Cajun and European Sausage.
« Reply #7 on: July 22, 2023, 09:32:59 PM »
I enjoyed it, but I did not have enough pork for a full recipe, and when I start adjusting ingredients it never come out great!  A little dirty smoke too!
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Bentley

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Re: A Cajun and European Sausage.
« Reply #8 on: July 23, 2023, 08:29:37 PM »
Needed more fat for both flavor and texture.  Also needs a few days to have the smoke mellow!  Had it in some red beans and Rice, it was edible, but it was not gonna win any awards!


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ZCZ

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Re: A Cajun and European Sausage.
« Reply #9 on: July 23, 2023, 11:49:01 PM »
Ship it to me.  I’ll eat it!
Al
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BigDave83

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Re: A Cajun and European Sausage.
« Reply #10 on: July 24, 2023, 06:57:37 AM »
It looks good from here. I would eat it, dice some up for in my omelet, probably go well in the egg bites also.

Would you consider this cooked and ready to eat with the 2 hours of hot smoke? Is there any type of cure in it?
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Bentley

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Re: A Cajun and European Sausage.
« Reply #11 on: July 24, 2023, 11:38:57 AM »
No, it needed to be cooked in with the beans. About 1/2 tsp of #1 cure.
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yorkdude

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Re: A Cajun and European Sausage.
« Reply #12 on: July 24, 2023, 05:14:05 PM »
Obviously cant taste it but it looks awesome.
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