My try at Pork -n- Shrimp Sausage

Started by SouthernSmoked, October 10, 2011, 10:06:08 PM

Previous topic - Next topic

0 Members and 2 Guests are viewing this topic.

SouthernSmoked

After talking with CRG and TenPoint.5 I decided to give this a try.



Using a pork shoulder that I purchased from Restaurant Depot...


4 teaspoon Zatarain's Creole Seasoning
1 teaspoon Caujin Seasoning
1 teaspoon Dried Tomatoes
1 teaspoon Dried Bell Peppers
1 teaspoon Crushed Red Peppers
1 teaspoon Sage
1 teaspoon Celery Seed
For every pound of pork





Placed the seasonings into a bowl and...



added 3 tablespoons of water.





I cubed to 1 1/2" squares



Will be using the course grinder blade for this sausage.


I then chopped up some shrimp and added 1/3lb for every 1lb of pork.


Placed into a bowl...



Added the wet seasoning and mixed together.

Using Hog 32-35 Casings...



I begun stuffing.





Grilled a few up myself and friends.



I cut one in half here.

Also did a fry test...



Dang Good!
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

classicrockgriller

That is a work of ART!

Geez they look good.

Bought some more stuff for future testing but will have to wait till next week.

Sailor

Those look killer.  Please pass the plate.


Enough ain't enough and too much is just about right.

Keymaster


Tenpoint5

Those look Great Mark. How did you like the Shrimp cut into the smaller pieces instead of the chunks I had in mine? I guess what I am asking is could you tell difference between the pork and the shrimp when biting into the sausage?
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

SouthernSmoked

Hey Chris, you definitely can taste the shrimp...

I did chop them into estimated 1/4 x 1/4 pcs.
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

ghost9mm

Well done Mark....I haven't made sausage for awhile, I may have to give this a shot...that money shot picture looks awesome...
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

Caneyscud

Man that looks good.  Shrimp is one of my weaknesses. 
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

TMB

Now that's the way they should look!  Great post, wished mine and Dee's looked like those :'(
Live, ride, eat well and thank God!

ArnieM

Nice job Mark.  Boy, they look good!
-- Arnie

Where there's smoke, there's food.

OU812

Daaaaamn,,,,,,,,,,that there money shot looks awesome!

I so gotta try these some day.

SouthernSmoked

What we didn't eat I vac sealed and place in the freezer.





Thanks for all the great comments.
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

KyNola


Tenpoint5

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

hal4uk

Uhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh...  I want some.  Yup...  Looks mighty fine indeed!!!
Awrighten.
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby