Fresh Creole Sausage

[NePaSmoKer]

Not smoked this time  ;D


Got my items together for 10 pounds.




Course grind of the pork



Will be back later  ;D

[Tenpoint5]

That aint right just posting teaser picks then running out of the room!! I seen the title and the ingredients and it made my stomach Growl!!

[NePaSmoKer]

That aint right just posting teaser picks then running out of the room!! I seen the title and the ingredients and it made my stomach Growl!!

:D

I had to go get some eggs for another 3 dz for a friend  ;D

[Tenpoint5]

You've been a egg laying fool here lately!!

[NePaSmoKer]

You've been a egg laying fool here lately!!

:D  :D

I'm glad i dont have to work around them guys  :D

[NePaSmoKer]

Got the onions diced small (or wife wont eat it)  :D




All the dry




1/4 cup No fat powder milk. Dont worry about it being granular, It will dissolve in the water.




1/4 Cup cold distilled water to the dry. Mix this up good.




Meat all mixed with ingredients. Cover this and fridge for 1.5 hours before stuffing.

[Tenpoint5]

I just ate some ribs and my stomach is still growling over this for some reason!!

[KyNola]

I hate it when he leaves us hanging like this, secret receipt or not! :D

[NePaSmoKer]

Gimme a few mins and i will post pics and maybe the receipt  ;D

These freakin eggs  :D

[Sailor]

That mix really looks good!  Waiting for more pics  ;D

[NePaSmoKer]

Ok here is the finished product......Been a long day  ;D

Stuffed and twisted.






I cut each twist so they fit in bags easier.





Bagged and going in the freezer.




Lets cook some up  ;D







Money shot  ;D



My gran daughter wanted some

[pikeman_95]

I guess I scrolled down too fast and missed the recipe. Some one needs to invent the scratch and sniff sausage forum. I think I could just about smell those things cooking.
They look great .

[DTAggie]

Dang you are the sausage KING

[SouthernSmoked]

Heck yeah... I agree NePaS is the "Sausage King."

Looks awesome! Where ours?

[Tenpoint5]

Them turned out pretty good Nepas. How many did you get with the 10 pound batch? Looks like 5" links. Thinking this might be a good way to jazz up some venison sausage maybe add 40% venison to the mix. What do you think?