Time For Some More Cajun Style Pure Pork Sausage

About every 3 or 4 months, I make up a batch of Cajun style pure pork sausage. Since this is a long weekend and my stocks are running low, I decided this was the time to do it. Yesterday afternoon late, I cut the meet off a pork butt, added some pork fat/beef suet to make a 75/25 mix of pork to fat. I seasoned it and let it sit in the fridge overnight. Today, I got out the Kitchenaid grinder and the LEM Sausage Stuffer. Ground everything up, stuffed into casings to about 1" diameter and have it in the fridge drying out and resting overnight. Here's what it looks like:

Tomorrow, I'll put it in my electric Cajun Injector Smoker at 185 degrees for 4 hours, hitting it with hickory/mesquite/pecan chips for smoke every 30 minutes, then bump up temp to 225 till sausage gets to 155. Take it out, rinse well in cold water, hang to let dry, then cut up and vacuum seal. Yummy!

 

Looks good. Honest question. Is "pure pork" a type of sausage or referring to the ingredient list. I ask because you say "added some pork fat/beef suet to make a 75/25". Does the beef suet, if you use it, make it not "pure pork"?

Never made sausage and and inquiring minds want to know.

 

DarkLight, the "pure pork" refers only to the meat that's ground up. The fat is filler/moistener. I usually use only pork fat, but this time I had some trimmings from a full brisket saved up. There is also a "mixed" sausage made down in SE LA which uses both pork and beef meat ground up. Time to start smoking the stuff now. BT, Jimmy would drool over my maple breakfast sausage!! That's thanks to TACMOTUSN.

Kajun

 

My electric smoker crapped out on me after about 4 1/2 hours of smoking, so I finished the sausage off in my Char Broil propane vertical smoker. Started off with 7 1/2 lbs meat, finished with right at 6 lbs. Cut it up, vacuum seal and into the freezer this moning. Here's a pic:


Kajun

 

Mmmm, that just has to be "gud".

 

Thanks, ya'll.