Submitted by Maw Maw
on Wednesday, October 27, 2004
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Makes:
45 servings
Prep Time:
1 hour, 0 minutes
Cook Time:
30 minutes
Ready In:
1 hour, 30 minutes
When you are a displaced Cajun and do not have access to fresh sausage, here is an easy alternative - Make them yourself.
On a typical boucherie day when the hog is slaughtered and the sausage is prepared, the sausage links which are soft are hung outside on a clothes line until dry at which time the sausage will firm up. The day has to be a sunny cool day as the sun is needed to melt the fat in the meat.
When away from home, securing the meat needed for the sausage is as close as your local meat vendor or supermarket.
Use our "scale this recipe" to adjust your servings.
Ingredients
15 pounds ground veal or beef
30 pounds ground pork meat
1 cup salt
1/2 cup red pepper
1 ounce black pepper
2 cups onion tops chopped fine
2 cups parsley chopped fine
1/2 hank of casings
Directions
The proportion of pork and beef can be adjusted to suit your taste; however have at least 20% fat content. This is needed to keep the sausages juicy and tasty. Less than that and they will not taste right and will be very dry.
Combine all the seasonings together. Rubber gloves work really well for this. Season the meat in small amounts to evenly distribute until all the meat has been seasoned. Garlic powder can be added as an optional ingredient. Add the onion tops and parsley last and mix well. Place the meat wrapped air-tight for 2 to 3 days in the refrigerator for the seasonings to meld. Prepare patties, links or place in casings and freeze. Casings are sold by the hank - a hank does about 80 pounds of sausage.
