I made this Weds, fried a little up then. I think if Hugh, being a Rajun Cajun, ate some of this he would probably say nice breakfast sausage. I like the flavor, but it was not real spice in my mind. Although as I look at the description it says..."A Cajun Style, heavily smoked, "chunky" sausage used in gumbo's, etc." So it does not promote that it is real spicy. It called for 30g of pickled jalapeno. Wish I had used 4 times that amount. Also called for 15ml of liquid smoke, which seemed like a lot to me. Can't even tell it is in there. So maybe liquid smoke can go flat, as I have probably had that for 7 years!
Got a late start on it. Was supposed to be in a beef bung (close, used 3 inch cellulose) and air dry for 12 hours, that's out. Supposed to smoke at 150° for 6 hours. That is out. Then temp to 170° and cook till IT is 150°. That I can almost do. It will be on 180° till I need to use it, that will be about 4pm. I am making Red Beans and Rice and taking to an Eaten Meetin @ 6pm! The temp photo was after it being on about 1 hour. It is 109° and has been on about 90 minutes, so hope I can get to 150° by 4pm.
