I was in the Mad Scientist mode this morning, instead of cutting my grass. I have been Jonesing for some more of that Pork and Craw-fish sausage that CRG brought up to the Smoke Out. Since Sonny isn't making any trips up this way anytime soon. I needed to come up with a substitution the fix me up. The sausage I came up with is a combination of a recipe I found and the substitutions I had to make cause I either didn't have the ingredient or didn't want to put it in there. Here is what I came up with. It is a one pound batch so you can try it and if you like it then you can make bigger batches.
Pork and Shrimp Sausage
1 teaspoon Cayenne Pepper
1 teaspoon Fine Sea Salt
2 teaspoon Dehydrated Minced Onion
3/4 teaspoon Black Pepper
3/4 teaspoon Granulated Garlic
1/4 teaspoon Allspice
1/2 teaspoon Thyme
3 Tablespoons + 1/2 teaspoon Water
15 - 51/60 Shrimp diced
1 pound Fresh Ground Pork
Combine all of the above in the water. Mix into the pork and stuff into Hog Casings or make into patties.
That is the recipe here is the How it Happened and what it looks like Pictures.
The Pork
(http://i222.photobucket.com/albums/dd237/tenpoint5/092711121832.jpg)
The Shrimp
(http://i222.photobucket.com/albums/dd237/tenpoint5/092711121400.jpg) (http://i222.photobucket.com/albums/dd237/tenpoint5/092711121425.jpg)
The Spices
(http://i222.photobucket.com/albums/dd237/tenpoint5/092711121845.jpg)
Everybody all mixed up
(http://i222.photobucket.com/albums/dd237/tenpoint5/092711122018.jpg)
A Patty close up
(http://i222.photobucket.com/albums/dd237/tenpoint5/092711123948-1.jpg)
The three left over patties
(http://i222.photobucket.com/albums/dd237/tenpoint5/092711123958.jpg)
On the Grill (SRG)
(http://i222.photobucket.com/albums/dd237/tenpoint5/092711131605.jpg)
On my Plate (It was gone before the juices could soak into the paper plate!!)
(http://i222.photobucket.com/albums/dd237/tenpoint5/092711131808.jpg)
I am NOT Jonesing anymore!! This is some really great sausage. I hope you enjoy it as much as I am and am going to. I will stuff it into casing the next batch I make. I think it will make it even better, by containing the fats and juices inside of the casing.
Looks good!
Sometimes you can find crawfish tails at WallyMart.. Or Langostinos - they have a similar texture.
Liking the looks of that Chris. Liking the looks of that a LOT!
Niiiiiice
Cant wait to see this in sausage form and then the money shot. ;D
Looks awesome and q'd up real nice!
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Quote from: squirtthecat on September 27, 2011, 12:40:37 PM
Looks good!
Sometimes you can find crawfish tails at WallyMart.. Or Langostinos - they have a similar texture.
Thanks Pat, I will look for them. I was making this mainly for the folks that don't have access to them, that they could use shrimp as a substitution. This is also basically a dry run and since shrimp is cheaper and more readily available I used it.
WOW! I snagged that receipt for sure ;D Man O Man that looks like a killer sausage for sure.
Dang Chris glad you decided not to mow the lawn !!! They look very good, once in the casing will you treat them like brat, for example boil in beer and grill or just fry off? ever thought of just kidnapping Sonny till he made lots of sausage and then turn him loose till ya ran out?
Tim
Tim It wouldn't do any good to kidnap Sonny he just buys the sausage he didn't make it!!
Chris...I moved that recipe to my book, it really does sound good and looks even better....
Dang Chris!! I bet that's Mmm Mmmmm Goood!!!!
Sonny gave me a couple of packages of Veron's Crawfish Sausage the other day...GONE!!
GONE! GONE!!
Quote from: cobra6223 on September 27, 2011, 03:37:55 PM
Dang Chris glad you decided not to mow the lawn !!! They look very good, once in the casing will you treat them like brat, for example boil in beer and grill or just fry off? ever thought of just kidnapping Sonny till he made lots of sausage and then turn him loose till ya ran out?
Tim
I would suggest treating them like a Brat or any other fresh sausage and just flop them on the grill until they is done. Or make into patties if you don't have a sausage stuffer.
Thems look good.
Going to put in the archives ;D
Quote from: 10.5 Mobile on September 27, 2011, 04:11:31 PM
Tim It wouldn't do any good to kidnap Sonny he just buys the sausage he didn't make it!!
NO! I just gave Chris the idea to and make a crawfish/shrimp/pork sausage. ;D
Quote from: classicrockgriller on September 27, 2011, 06:05:25 PM
Quote from: 10.5 Mobile on September 27, 2011, 04:11:31 PM
Tim It wouldn't do any good to kidnap Sonny he just buys the sausage he didn't make it!!
NO! I just gave Chris the idea to and make a crawfish/shrimp/pork sausage. ;D
I wuz thinking about that...
The crawfish does cost way more, but seems like, if you used shrimp...
(and maybe some crawfish, like you suggested, Sonny)
What if you bought
whole shrimp
in the shell?
Would be more work, but boiling down the shrimp shells and heads for a stock
in place of water...?
Just thinking out loud....
Hal I resemble the K.I.S.S. Principle and it works really well!!
K.I.S.S. Principle = Keep It Simple Stupid
Hot smoked chopped shrimp...
Hmm...
I don't think I'd even let it hit the plate! Great! Thank's for sharing recipe too!
Thanks for the heads-up on the sausage and the call Chris. Don't know how I missed the sausage :(
Was planning some sausage and peppers for tomorrow night. There'll be a new sausage in the pan.
And remember, listen to the doc!
OK got the recipe now I will mix up the spices and take to GA for someone to mix up in the meat!
Will let you know
For all you guys that are going to be trying this, coarse grind the
pork and you are gonna need about 1/2 lb of shrimp per lb of pork.
Read your hints too late CRG :(
Had a pound of ground pork and some shrimp in the freezer. Chopped up about 12 medium shrimp. Reduced cayenne to 1/2 tsp and added about 3/4 tsp of fennel seed. Should have went with the full tsp of cayenne.
Made sausage lumps. Didn't want to mess up the stuffer for a measly pound of sausage. Here are the lumps in the pan.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Sausage/Frying.jpg)
Removed the lumps and fried up red and green bell peppers, onion, garlic and mushrooms in the sausage grease with some added EVOO.
Then, everyone in the pan along with some S&P and Worcestershire sauce.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Sausage/InThePan.jpg)
On the plate with some homemade wheat bread and fake butter.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Sausage/OnThePlate.jpg)
Bottom line: The sausage was good but needed more shrimp and cayenne; next time.
Sweet looking plate of food.
Looks Good Arnie!! That will learn you for changing my recipe before you even try it!! :P :P ;D ;D
Looks GREAT Arnie!