Ready to spice your sausages southern style? The best Cajun seasoning for sausage making is right here.
This Louisiana Cajun seasoning contains paprika, onion, garlic, and spicy, smokey flavors. Make Cajun sausage for jambalaya, gumbo, and spicy Cajun cuisine. Also great as a Louisiana fish fry seasoning!
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Spices including Paprika, Salt, Onion Powder, Garlic*, Monosodium Glutamate, and Sodium Erythorbate (2.22%). *Dried.
SMOKED CAJUN SAUSAGE
You will need:
- 15# Pork Butts
- 10# of Good Trim Beef Chuck
- 1-1/2# of Distilled Water
- 1 pkg. of "B" Seasoning
- 2-1/2# Cheddar Cheese (Optional) *Keep cheese frozen, use when starting to soften. If you are using block cheddar - cut into 2" x 2" cubes for grinding.
- .85# of Green Chili Peppers (Optional)
Suggested Procedure: Grind all meat through 3/8" plate. Regrind through 1/8" plate. Add Maple Cure to water and mix into meat. Add seasoning and mix 4-6 minutes or until meat is tacky. Grind cheese separately through 3/16" plate or 1/4" plate. (If making Mexican Sausage grind cheese and peppers together.) Put cheese on top of meat and mix well, then stuff into 29-32mm or 32-35mm hog casings.
Smoking Procedure: Place your cajun sausages on smoke sticks and dry at 110 degrees F for 30 minutes to 1 hour or until skins are tacky dry. Then 3/4 pan of moistened sawdust and smoke for 1-1/2-2 hours at 110 degrees F. After 1-1/2-2 hours, raise temperature to 195 degrees F. Cook until internal temperature reaches 150 degrees F. Then chill product to 100 degrees F. Then hang at room temperature for 1-2 hours to bring out the bloom in the sausage. Then place in cooler.
*Note: If you are using a humidity smoker, use humidity setting of 6 seconds every 2 minutes and cold shower at 10 minutes.