Louisiana Hot Links

Recipes for all sausages

Louisiana Hot Links

Postby sirbo » Sun May 14, 2006 10:53 am

Does anyone have, or know where I can find, a recipe for Louisiana Hot Link sausages? Grateful for any information or suggestions.
Procrastination is the thief of time
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Postby Oddley » Sun May 14, 2006 12:11 pm

Here is a recipe for Louisiana sausage, from the sausage.pdf of Stuffers. I've not tried it so can't recommend it.

http://www.wwf5.com/stuffers.com/conten ... usrecp.pdf

Lousiana Sausage

5 lbs. medium ground pork butt
1 1/2 tsp. cayenne
1 1/2 tsp. chili pepper
5 tsp. salt
1 large minced onion
2 tsp. black pepper
4 cloves pressed garlic
1/2 tsp. allspice
1 cup cold water
2 tsp. thyme

Combine all ingredients, mix well and stuff into hog casing or make patties.


If you try it perhaps you can tell us if it is any good.
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Louisiana Hot Links

Postby sirbo » Sun May 14, 2006 5:52 pm

Thanks Oddley will give that a go in the not to distant future and certainly let you know the result
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Postby BBQer » Wed Aug 09, 2006 2:20 am

Just tried it and it was very good. The total amount of spices going into 5 lbs. of meat looked small and I thought it would have very little flavor, but it turned out to be quite nice with just a slight touch of heat.
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Postby DarrinG » Wed Aug 09, 2006 3:26 am

I made these a while ago and are now some of my favorites. These have a bunch of heat. Watch out or it will blow your head off. LOL

Bigwheel's Genuine Texas Hotlinks (Rev 11/01/04)

6-7 lbs. Boston Butt
1 bottle beer (a dark ale is best)
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
3 T. Morton's Tender Quick
2 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme


Mix all the spices, cure, and garlic into the beer and place in refrigerator
while you cut up the meat to fit in the grinder. Pour the spiced water over
the meat and mix well. Run meat and spice mixture through the fine plate and
mix again. Stuff into medium hog casings. Smoke or slow grill till they are
done. Wrap in a piece of bread and slap on the mustard heavy. Bob Wills
music and Lone Star Beer on the side.

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Postby jenny_haddow » Wed Aug 09, 2006 9:33 am

This looks good and may give it a go, minus the MSG and the Mortons Tender quick.

Nice recipe DarrinG

Cheers

Jen
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Postby DarrinG » Wed Aug 09, 2006 11:05 am

When I did the recipe I did it twice. The first time just as the recipe below and the turned out great. The TQ gave it a really nice red color (as any cure would) and I always leave out MSG.

The second time I left out the TQ and added 2 tbsp of kosher salt (because TQ is salt & cure) to the recipe and the end result was better then the first personally.

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Postby jenny_haddow » Wed Aug 09, 2006 11:11 am

Sounds good to me DarrinG, I'll go along with that, together with the beer and music.
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Postby Fatboy » Wed Aug 09, 2006 1:50 pm

Here's one from a true Louisianian (sp?) whose fam has been making sausage for generations. Actually this recipe was posted to Bigwheel on the topic of making hot sausages...

Brett

~~~~~~~~~~~~

Hey Bigwheel!!!!!!!

I got a good one for ya,

Pappa Robert's Louisiana Hot Sausage
20lb pork 80/20
5lb beef chuck
5 tbs black pepper
5 tbs white pepper
7 tbs cayenne pepper
4 tbs gran garlic
10 tbs salt (non iod)
10 tbs paprika
2 tbs sweet basil
5 tsp. ground bay leaf
4 tbs dry parsley flakes
6 tbs cane sugar
1 12oz bottle Dixie Beer
--------------------------------------------------------------------
Grind all the meats thru a 3/16 plate
mix all dry ing with beer
mix with meat untill well dist.
stuff in a 32/34 mm Hog Casing
---------------------------------------------------------------------
I like to grill the links 8-10 inch makes the best hot sausage po-boy you ever ate. Serve on french bread dressed add a slice of pepperjack cheese (if you want to show your a**) I get 5.00 a pop at vending events for this. Any leftovers throw in a pot of red beans or jambalaya-------------------------DR
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Postby jenny_haddow » Wed Aug 09, 2006 4:07 pm

Sounds fabulous Fatboy, but pray tell, what is a 'hot sausage po-boy?

Cheers

jen
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Postby Bill Hays » Wed Aug 09, 2006 4:12 pm

jenny_haddow wrote:Sounds fabulous Fatboy, but pray tell, what is a 'hot sausage po-boy?

Cheers

jen

Any kind of a po'boy is US Gulf Coast slang for poor boy.

poor boy

n : a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States [syn: bomber, grinder, hero, hero sandwich, hoagie, hoagy, Cuban sandwich, Italian sandwich, sub, submarine, submarine sandwich, torpedo, wedge, zep]
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Postby jenny_haddow » Wed Aug 09, 2006 4:23 pm

Thank you for that Bill, I think they are sold over here as filled baguettes.
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Postby Fatboy » Wed Aug 09, 2006 8:43 pm

Bill's right on...It's fair to say that they started out regionally in and around New Orleans using a really crusty french roll (baguette) and piled on whatever fried seafood they had on hand that day.

Nowadays...anything you want to make them out of is fair game to be called a Po'boy. My Sis in Louisiana and any Louisianian will make it clearly known that it's the bread that makes it a true "Po'boy"...anything else is just a sandwich. Being my Sis, the only time I really listen to her is when she's talking about cajun/creole food. The rest, ehhhh... :wink:

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Postby BBQer » Wed Aug 09, 2006 9:28 pm

I tried Bigwheel's recipe as well. Now that one'll curl your hair for sure, but then I guess I classify as a yankee in Bigwheel's book. I left out the MSG also, always do.

Fatboy, I'll have to give your "Pappa Robert's" recipe a try, thanks.
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Postby Bill Hays » Wed Aug 09, 2006 9:54 pm

BBQer wrote:I tried Bigwheel's recipe as well. Now that one'll curl your hair for sure, but then I guess I classify as a yankee in Bigwheel's book. I left out the MSG also, always do.

Fatboy, I'll have to give your "Pappa Robert's" recipe a try, thanks.

:lol: Anyone north of the Texas / Oklahoma border is a yankee to Bigwheel. :lol:
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