Homemade Pork and Beef Gumbo Sausage

45 servings Prep: 30 m Cook: PT0M Total: 30 m Intermediate
5.0/5 (1)
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 pork and beef needed for the sausage is as close as your local meat vendor or supermarket.

Ingredients

45 servings
  • 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

Step-by-Step Instructions

  1. 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.
  2. 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.
  3. Prepare patties, links or place in casings and freeze. Casings are sold by the hank - a hank does about 80 pounds of sausage.

Common Problems and Solutions

Q: Why does my sausage taste bland or unevenly seasoned?

A: Mix the seasonings thoroughly with the meat in small batches to ensure even distribution. The 2-3 day refrigeration time is crucial for allowing the seasonings to meld and penetrate the meat - don't skip this step.

Q: Why is my sausage dry and crumbly after cooking?

A: Ensure your meat mixture has at least 20% fat content. If using lean beef or veal, the pork should provide enough fat, but don't trim excess fat from the pork. The fat keeps the sausage juicy and flavorful.

Q: How do I know if I'm stuffing the casings properly?

A: Casings should be filled firmly but not overstuffed, or they'll burst during cooking. Leave a little room for the meat to expand. If making links, twist gently and don't overfill each section.

Tips and Techniques

Wearing rubber or disposable gloves makes mixing the large quantity of meat and seasonings much easier and more sanitary. If you don’t have a sausage stuffer and casings, forming the seasoned meat into patties works just as well and is much simpler for home cooks. The seasoned meat can be portioned and frozen for up to 3 months.

Ingredient Substitutions

  • ground veal: ground beef or ground turkey
  • onion tops (green onions): yellow onion, very finely minced
  • red pepper: cayenne pepper or paprika

Equipment Needed

  • Large mixing bowl or tub (to hold 45 pounds of meat)
  • Rubber or disposable gloves
  • Sausage stuffer (optional, if making links)
  • Meat grinder (if starting with meat chunks instead of ground)

Historical Context

The boucherie was a central tradition in Cajun culture where families and neighbors would gather to slaughter a hog and preserve the meat. Every part of the animal was used, and making fresh sausage was an essential skill. This recipe represents that practical, waste-nothing approach adapted for modern kitchens.