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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
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Smoked sausage
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#2
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I'm still trying to work on one myself so if you find a good one, pass it on
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#3
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Here is one sent to me that i have used. I leave out the sage and add 1.5 cups fine chopped green onions.
10lb recipe 2 Cups Ice Cold Water 5lb Ground Venison 5lb Ground Pork Butt 2 Tbls Salt 1 Tbls Ground white pepper 2 Tbls Rubbed sage 1 1/2 tsp Ground Ginger 1 Tbls Nutmeg 1 1/2 Tbls Thyme 1 Tbls Cayenne 1 Ground tsp Corriander 2 cups Ice cold water. Take all the spices and mix them well in the ice water then add that to the batch of meat. This insures that the spices get a chance to be more evenly spread throughout the meat versus trying to sprinkle them on there. Can be stuffed into casings or made into patties . |
#4
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Thanks EMAN! I've try the one in John folse cookbook after the hunt!
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#5
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It's pretty good but wanna try something different
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