Cajun Green Onion Sausage | Celebrate Sausage S04E03

hey everybody Welcome to the channel I'm glad you could be here because today we are going to be making the cinjun green onion sausage now some of you out there already know the deliciousness behind the Cajun sausage whether it's the andou the budang the Sha reice The Green Onion sausage they're absolutely amazing but if you've never experienced an authentic Cajun sausage you are in for a treat because today I'm going to show you exactly how to make one let's get started let's take a look at the casings we're going to be using 29 32 mm hog casings from the the sausage maker this is my absolute favorite size of casing to use notice mine comes in a brine solution yours might come salt packed either way is fine I like to rinse flush and soak these casings and I do like to add a little baking soda in that water now that's just going to make everything nice and slippery does absolutely nothing for the tenderness the tenderness is going to come from how long you soak it if you do an overnight soak like I like to do it's going to be super tender you're going to get a nice Snappy bite it's now the next day and we can go ahead and complete the recipe we're going to start off with some pork shoulder this is a 100% pork sausage and if you want to switch up the meats by all means I am going to add a little back fat to this because the pork where I live tends to be a little on the lean side but our end result should be somewhere around a 70% lean and a 30% fat if you want to make this with alligator with venison with duck those are very popular Meats in Louisiana uh traditionally the green onion sausage is an all pork sausage but you can have a little bit of fun with it so here's what I do I just take my meat and fat waight as I'm going until I get to that one kilo that 1,000 G 2.2 lb and it looks like we are there so we're just going to take this place it in the freezer because remember at all times during the processing we want it below 34 Fahrenheit preferably 32 Fahrenheit or 0 Celsius let's look at the spices we're going to start off with a little salt next we're going to add some cure number one because this is a smoked sausage or at least it will be an AR case we're going to come back with a little pepper some cayenne for heat some garlic powder don't forget about the onion powder we are going to then come back with Paprika you can add smoked paprika if you want we've got a little oregano a little th and I'm going to add just a touch of brown sugar help balance those ingredients we are also going to add a tiny bit of potato starch this is a binder we got that from the sausage maker and then we've got some red pepper flakes and this right here is going to bring a very typical south Louisiana flavor very nice Cajun flavor to our sausage a lot like slapy Mama or Tony sasher but not nearly as salty another major ingredient in this is obviously the green onions now we are going to be grinding these green onions with that pork so I'm just going to give this a quick little rough chop just to incorporate it a little bit easier and that's what that's going to look like so we're going to set that to the side and just add that to our already chilled pork and fat remember we've got that in the freezer for the last 45 minutes you don't have to grind your green onions but I have found that grinding them with the pork uh incorporates it a whole lot better through the sausage and it makes the pieces a little more evenly distributed which is going to bring just amazing flavor so into our number 12 Pro Series Grinder from the sausage maker I love this grinder definitely an upgrade from season 3 if you guys remember that we're going to grind this on a 6 mm plate you can make a coarse grind if you want I probably wouldn't go a whole lot finer than 6mm but this is what it looks like I'm loving the distribution of green onions in this sausage it looks absolutely incredible and right now it smells wonderful so let's go ahead and just mix this up and I'm just using a KitchenAid stand mixer to mix this because it does it so super fast but truth be told you could just use your hands just make sure that the temperature of your meat is around 32 Fahrenheit or 0 cels let's add our cajun spice blend at this point and this smells so good right now all right we're going to go ahead and add a little water you can add add literally any liquid that you want just make sure your liquid's cold if you want to add some chicken stock that'd be nice Heck if you want to come in with an a beer that would be quite tasty each one of them will bring its own unique flavor to the sausage so let's mix that until it gets nice and [Music] sticky this looks so good and it smells incredible one piece of advice I got for you right here when you're making this sausage don't over mix it it's super easy to over mix it especially if you're using like a kitchen aid right so just take it nice and easy once you get that nice and sticky batter you can go ahead and stuff it into your sausage stuffer and I do recommend using a dedicated sausage stuffer when making sausage this is a 5B sausage stuffer from the sausage maker super affordable and extremely high quality it's got an upgraded gear system which allows you to do those nice snack sticks and I know you like that all right so let's get that meat into that Hopper we want to make sure we pack it down so we don't have any air pockets and that's what that's going to look like so let's do it into it's casing it [Music] [Music] goes [Music] that came through like a dream and this is our Cajun green onion sausage let me show you a little trick right here to let you know whether or not you stuffed your sausage tight enough if you stuffed it adequately when you pinch your sausage it should leave a little slight indentation just like that yep if you go to pinch your sausage and it has a lot of resistance or it literally feels like it's going to rupture then you might have stuffed it too tight in which case I wouldn't recommend linking I would probably either just hang this on your stuffing bar or on your rack when you smoke it all right no big deal let's go ahead and get these links going we're going for a standard 6in link and in Louisiana this sausage is very versatile you can eat it by itself super delicious you can add it to food like gumbo or jambalaya absolutely incredible and what I'm doing here is just finding a mark on the tray so that each one of my links can be roughly about the same size but the first link is three twist forward the second link is three twist towards me the third link is three twist forward you get the idea let's go ahead and place this on a rack and if you don't know by now we're going to place this in our fridge so that the Cure can do its job it's going to take roughly about 12 hours for that cure to convert so that it could be safe to cook and eat I am looking for little air pockets this is going to help that casing adhere to the meat a little bit better and this is going to help us get a nice Snappy bite out of this sausage all right so into the fridge it goes we'll see you tomorrow all right it's now the next day and we're going to place these into our smoking it smoker this is an absolutely amazing unit to smoke your sausages we do want to let these sausages dry out before we smoke them we want to do that not so that the smoke can adhere to the sausages better but so that casing can stick to the meat more effectively that's going to help with that snappiness so what we're going to do is mostly close the door I'm going to leave it open about 4 in and then we're going to turn our smoker on now this is a digital smoker and with a digital smoker you've got a lot of flexibility when it comes to cooking let me go ahead and pull the app up on the phone so that you can see how we plan on cooking these sausages Step One is 100° we're going to hang out there for an hour that's going to dry our sausage the smoker is then going to automatically bump the to step two which is 125° for an hour and a half and that's when we apply smoke and then at step three the smoker is going to bump up to 15 it's going to hang there for another 2 hours and as you can see this is a very gentle low and slow kind of cook step four it's going to go up to 175 for 2 hours and then step five it's going to hit up to 200 and it's going to hang out there until we get to an internal sausage temperature of 150 at which point our sausages are done all right now that you know the schedule and write all that in the recipe link below let's go ahead and proceed with the cook our sausages are nice and dry this is going to be perfect we're now going to start applying smoke and just a thought if you want a smoker like this for free you don't want to miss a single episode this year because in one of our episodes we're giving away a 3.5 Pro Series convection smoker it's going to be amazing all right let's continue we're applying smoke with our Bella's cold smoke generator also from smoking at smokers and this lets me add smoke a lot sooner than you typically would because you got to remember remember the temperature is only 125 and so we could start smoking get that real good deep smoke penetration let's go ahead and shut her down and let this baby cook now the smoker takes care of everything several hours have now passed our sausages should be done and this is what our Cajun green onion sausage looks like amazing color it's now time to cool these down in some cold water now the reason you want to cool these down is because you are going to want to drop that temperature as quick as possible possible otherwise your sausages are going to start to shrivel up this is going to preserve that beautiful looking sausage so this is going to hang out in a cold water bath until the internal temperature gets down below 100° fhe and that's all I'm looking for once it gets below 100° we're good to go we can take it out of that water and in this case I'm just going to set it on a rack so that our sausages can bloom this is going to magnify the color evenly balance out some of that smoke flavor and after a couple hours at room temperature I'm going to place them in the refrigerator at which point tomorrow we're going to heat some up and give them a taste see you [Music] [Music] tomorrow the Cajun green onion sausage absolutely amazing and I wish you could smell this I could show it to you but you're not going to get to smell this smells kind of like Budan you know I love Budan one of my top five favorite sausages of all time and you guys were asking for an authentic Cajun sausage recipe well it don't get more Cajun than this you can make it spicy or mild you can smoke it you can not smoke it you can make this coarse or you can make this more fine the choice is up to you and you got to remember this is not like sha re sha ree is a little different this is the green onion on sausage so it's going to have a slightly different flavor let's go ahead and give it a taste wow that is super juicy wow that is like an explosion of flavor Ultra juicy and it's got this just incredible south of Interstate 10 type of flavor I mean you're really picking up that Cajun element I got to tell you it's a little spicy so if you don't like spicy food you might want to tone down the kind Pepper or the red pepper flakes but if you want to eat it like a Cajun just make the recipe as I wrote it and you're going to absolutely love it all right so how do you eat the Cajun green onion sausage well for starters you can just eat it by itself put it in a bun a little mustard your favorite Louisiana beer done but if I were you I'd save a little and add it to your favorite dish this sausage will add a smoky spicy Cajun element that will absolutely level up whatever you put it in of course this goes great in jalaya gumbo aay red beans and sausage forget about it but you can add this to your favorite bean dish stew friy it up with some vegetables and it'll be absolutely amazing and I sure do hope you get a chance to try it thanks a lot for watching this video don't forget we are giving away a 15 lb sausage stuffer if you missed the details on that you got to check out yesterday's video the South Carolina onion sausage we go over all the details be sure to enter to win it's certainly not too late if you have any questions about this Cajun sausage leave them in the comment section below and if you like this video or just found it entertaining in any way a great big thumbs up is always appreciated now check this out if you're new to sausage making or if you're interested in the craft of Sherie and meat preservation click that subscribe button right now don't hesitate and make sure you click that notification Bell so you don't miss a single episode we're uploading a brand new video every day this month and we're just getting started and let me tell you tomorrow's guest has got a fiery red hot sausage that's sure to knock your socks off you don't want to miss it same time same place guys we'll see you tomorrow [Music] bye-bye [Music] oh

Channel: 2 Guys & A Cooler

Views: 30,328

Keywords: Easy Sausage Recipes, sausage, cured meats, meat preservation, pork sausage, Smoked Meats, survival food, celebrate sausage, cajun green onion sausage, fresh sausage recipes

Id: LUH6xpE0UW4

Length: 13min 35sec (815 seconds)

Published: Tue Oct 03 2023