Teribbly Yummy Cajun-ish Sausages

The recipe title doesn't nearly do these sausages justice.

Last time I made sausages, I thought I'd done a pretty good job of it, but I wasn't sure.

Now I am sure. These sausages are amazing. We ate them with corn on the cob and absolutely nothing else. And Cakes made me promise to make more for his trip to Sundre this weekend. How can I say no?

These sausages are flavourful and juicy and just the right amount of spicy. if you don't have a sausage stuffer, you could make these into patties, or little log shapes. I wouldn't cook your patties or logs on the grill however as the meat mixture is not quite clingy enough to stay together and you'll probably end up with burnt meat bits under your grill.

Saugsage stuffer or not, these babies will be sure to impress at your next backyard supper. I bet you could smoke these too (if you're a smoking kind of cook) and they'd be great. They taste very much like a fresh (unsmoked) andouille and would be great in a jambalaya. The cajun seasoning recipe included is great as a rub for chicken breasts or in a jambalaya recipe. I usually make a few cups at a time and then use it in all sorts of stuff.

Yummy Cajun-ish sausages

• 150 grams (about 190 ml or 3/4 cup) thai glutinous rice
• 440 ml (1 + 3/4 cups) water
• 8 fat cloves garlic chopped fine
• 30 ml (2 Tablespoons) fresh thyme, minced
• 100 ml (6 -7 Tablespoons) cajun seasoning (see recipe below)
• 5 ml (1 teaspoon) cayenne pepper
• 30 ml (2 Tablespoons) kosher salt
• 5 ml (1 teaspoon) ground allspice
• 2 kilograms (4.5 pounds) ground meat (half pork and half beef - try not to use any leaner than 15% fat)
• 2 medium onions minced very fine
• hog casings

for the cajun seasoning

• 60 ml (1/4 cup) salt
• 125 ml (1/2 cup) paprika
• 80 ml (1/3 cup) garlic powder
• 45 ml (3 Tablespoons) white pepper
• 45 ml (3 Tablespoons) black pepper
• 60 ml (1/4 cup) onion powder
• 45 ml (3 Tablespoons) cayenne pepper
• 45 ml (3 Tablespoons) dried thyme
• 45 ml (3 Tablespoons) dried oregano

For the Cajun seasoning: Shake all the spices up in a plastic container. That's it.

For the sausages: Cook rice in water until the water is all absorbed and rice is moist and sticky  -I usually do this by putting the rice and water in a pot and bringing it to a boil. Once the rice is boiling I turn the heat down to minimum and put the lid on for 14 minutes.

Transfer the cooked rice into a bowl and refrigerate it for 30 minutes to cool. Combine all the ingredients (except casings) in a big steel bowl. Use your hands to mix thoroughly, squishing the filling through your fingers repeatedly until it's sticky and well combined. Refrigerate for at least 8 hours to allow flavours to blend. Shape into patties or logs with damp hands, or stuff into casings.

Cook outside and make your neighbours jealous with the smell!

Comments

[kalyn]

Very impressive. They look perfect to me.

[Tanna]

Sausage making is not something I've ever wanted to get into and now I'm thinking I should look into getting the attachment for my mixer. Oh, dear you make it sound so very good. The photo of the sausage on the grill, seals the deal.

[Stephanie]

Although I'd probably have to leave the house, Matt would absolutely *love* this.

Thanks for the recipe.

[Corey]

I can't wait to get ya helping with making a few hundred or a thousand pounds worth in a few months once hunting season rolls around.
:-)
Corey

[Erielle]

Oh I want a sausage maker attachment for my mixer SO BAD but I just got a new camera so I will have to wait awhile. Meanwhile I am compiling a small book of homemade sausage recipes. I know I could make patties for now, but it's just not the same.