Pork and Shrimp Sausage

[Tenpoint5]

Since the Midwest Smoke Out is coming up real quick. I went and looked and I only have one package of Shrimp and Pork Sausage left. That package has Kynola's name on it. So what's a fella to do? Make More!!

The ingredients



Then you grind 10 pounds of pork butt (second grind 3/16)



While your grinding meat and waiting for it to chill before the second grind. You have a shrimp boil.



After the raw have boiled and set for 20 minutes in the liquid. You pull them out and cut them up and throw them back in the juice along with 4 5oz packages of 250-300 shrimp to soak until your ready for them



Mix up the seasoning blend



Mix everybody together and stuff into cellulose casings.



Fry up the remainder in the stuffer and a couple of the blow outs you had because the casings were not vac sealed and they dried out.



Realize that you have way to many sausages to hang on your sticks. So you break them down and stuff onto 7 racks. Throw them in the Bradley and give them some Hickory smoke.



After a couple hours of smoke and some ramping of the temps, you plop them into the electric roaster, bring to temp, cool in an ice bath, hang to bloom. Then spend and hour cutting them apart and vac sealing the 87 remaining sausages. Oh yeah take pictures of the stack of sausages so you can give Kynola a hard time.

[rajzer]

Why not leave them in the casings?  Would they not preserve better if you are not using them immediately?

[Tenpoint5]

Why not leave them in the casings?  Would they not preserve better if you are not using them immediately?

This style of casing is meant to be removed. Much the same as an ordinary hot casing. Trust me these won't last very long.

[mikecorn.1]

Nice looking surf and turf sausage. How was the smoke flovor on them badboys  :-X  ;)

[Sailor]

Hog Dang Chris, Them came out looking good.  Nice job on the sausage!

[bille]

Chris

I have not been able to do my batch yet, I hope they look as good as yours.     Bill :P

[10.5 Mobile]

Chris

I have not been able to do my batch yet, I hope they look as good as yours.     Bill :P

Stick with the 5 pound batch. easier to control everything that way

[DTAggie]

I know this started from CRG bringing the crawfish sausage.  Brings back memories.  Hope you all are doing well.

[NePaSmoKer]

I ate some these at the TX drunk fest.. Good

[bille]

Chris

I have not been able to do my batch yet, I hope they look as good as yours.     Bill :P

Stick with the 5 pound batch. easier to control everything that way

Sounds like a weiner.  ;D

[pensrock]

Those look great Chris..... mouth watering.  :)

[Tenpoint5]

Those look great Chris..... mouth watering.  :)

I sure wish you could come get one yourself Greg. I would send you home with a package

[SouthernSmoked]

Bubba Gump Sausages!

You can barbecue it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.

That's all I got.............going back to my corner!

[Sam3]

Excellent job Chris. Those look tasty!

[BAM1]

Them was the best midnight snack I've had in awhile.  Can't wait till tomorrows festivities.