www.sausagemaking.org

Does anyone have, or know where I can find, a recipe for Louisiana Hot Link sausages? Grateful for any information or suggestions.

Thanks Oddley will give that a go in the not to distant future and certainly let you know the result

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.

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.

DarrinG

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

Nice recipe DarrinG

Cheers

Jen

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.

DarrinG

Sounds good to me DarrinG, I'll go along with that, together with the beer and music.

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
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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

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

Cheers

jen

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]

Thank you for that Bill, I think they are sold over here as filled baguettes.

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...

Brett

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.

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.

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