Homemade Pork and Beef Gumbo Sausage

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