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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #1  
Old 12-24-2017, 11:20 AM
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Default Sausage Time

First batch is out of the smoke house.
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Old 12-24-2017, 12:26 PM
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Man that purty......
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Old 12-24-2017, 03:03 PM
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Love that color ....
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Old 12-24-2017, 03:19 PM
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Me and my buddy made about 90lbs this weekend. I'm happy with how it turned out. 50/50 mix of pork and deer.
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Old 12-24-2017, 03:52 PM
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Hell yea!
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Old 12-24-2017, 04:36 PM
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Can you share your recipe? Looking to make a batch next weekend.

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Old 12-24-2017, 05:15 PM
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Second and last batch
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Old 12-24-2017, 05:17 PM
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My half was 42lbs. 80lbs of sausage made and smoked and had a great time hanging out with an old friend and having some beers along the way. Great weekend.
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Old 12-24-2017, 05:26 PM
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Quote:
Originally Posted by Ranger View Post
Can you share your recipe? Looking to make a batch next weekend.

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This is the seasoning we used. My buddy got it somewhere around Baton Rouge. It was a 50/50 mix of deer and pork. All of the pork was from wild hogs. Smoked with red oak and hickory. I'm happy with the end product.
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Old 12-24-2017, 07:35 PM
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Hell yeah, looks great!! I just picked some up from NuNu’s yesterday. 50/50 deer and pork from a doe I shot last week. It came out awesome too!
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Old 12-25-2017, 10:04 AM
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Love that heavy smoke from red oak. I buy sausage seasoning from Sausage Link in Sulphur. I get the spicy/mild blend.
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