Shrimp and Pork Sausage Final recipe

[Tenpoint5]

Shrimp and Pork Sausage

5 pounds ground pork
1.78 pounds 12/15 and .5 pound 51/60 cocktail shrimp (2 pounds of shrimp chopped up if you can't get the exact size)

3 TBS Cracked black pepper
2 TBS Granulated Garlic
4 TBS Dry Minced Onion
1 tsp Allspice
1 tsp Thyme
½ tsp Basil
2 tsp Cayenne Pepper (want hotter....add a bit more)
4 tsp Non Iodized salt
1 TBL Crushed Red Pepper
1 Bag Zatarains Crawfish, Shrimp and Crab Boil
1 Lemon
1 tsp of cure #1

Boil the shrimp in the Zatarains for 2 min or till done.  Reserve 10 oz of water for later.

Chop/Slice the Shrimp and put in bowl with 2 oz of the boil water and rest in fridge.  This adds some love.

Mix cure #1 and salt in the 8 oz of reserved boil bath water.  Add dry ingredients together and mix together.  Then portion out into 1/3 and mix with 1/3 of the pork.  Do this for the other 2/3 of pork.   Once the pork is mixed then mix all portions together to incorporate the dry mix well into the pork.   Once mixed then add the cure and salted 8 oz of boil water and mix well into the pork. 

Drain the shrimp and discard the excess 2 oz boil water.  Mix the shrimp into the meat mix. 

Stuff into 32-36 mm hog casings.

Hang in smoker for 1 hr at 130 to dry.  Bump to 140 and add 2 hrs of smoke (hickory).   Bump temp up 10 degrees every 2 hrs until IT is reached.  Bring IT to 135-140 then put in hot water bath to IT of 152.  Hot water bath should not be above 165.  After bath plunge in ice water bath and then bloom.

Thanks to Sailor for making a legible recipe out of my ramblings

[iceman]

COPIED!  :)
Thanks Chris

[scott6049]

thank you for the recipe, I can't wait to make it :)

[ragweed]

Thanks for posting.  Definitely on my list.

[wkahler]

Another one for the recipe catalog!