Posted By: TexasTURhunter
AC Leggs Cajun Sausage review - 06/30/18 06:00 PM
This is my 9th or 10th batch of sausage (25 pounds each batch) and the best so far. I've made several types of Bratts, Polish, chicken pablano, and several types of Italian and several types of breakfast links and patties.
FYI... Beer Bratt from Cabelas is HORRRIBLE !!!!!!! Stay far away from that one. The homeless shelter was very appreciative of receiving that batch... not sure if the were thankful after eating it.
This recipe is seriously good. Normally I use 50 percent deer and 50 percent pork, but It's too hot to hunt and the pork was on sale. Pork loins have a great layer of fat on them, and those long strips of meat grind quickly. If you do make this recipe using deer, I'd suggest more pork fat (back fat is best). I've done deer with pork loin (without added fat) and it was a little dry.
One thing I did different this time was grind on 10mm and then again on 4.5 mm - I usually grind twice with 7mm but I like the texture of 10 and then 4.5mm much better for sausage. 7 twice is definitely my preferred hamburger grind
20 pounds pork loin (found it for 99 cents a pound )
3 pounds brisket fat
2.5 pounds high temp cheese (Habenero Jack)
4 finely chopped pablanos
1 - Package AC Leggs Fresh Cajun Seasoning
Grind with 10mm plate
add seasoning and a little water and mix thoroughly
grind on 4.5mm
add cheese and peppers and mix thoroughly
stuff into casings
smoke at 225 on the RecTec - move meat around every 30 minutes to prevent uneven cooking until internal temp is 160
FYI... Beer Bratt from Cabelas is HORRRIBLE !!!!!!! Stay far away from that one. The homeless shelter was very appreciative of receiving that batch... not sure if the were thankful after eating it.
This recipe is seriously good. Normally I use 50 percent deer and 50 percent pork, but It's too hot to hunt and the pork was on sale. Pork loins have a great layer of fat on them, and those long strips of meat grind quickly. If you do make this recipe using deer, I'd suggest more pork fat (back fat is best). I've done deer with pork loin (without added fat) and it was a little dry.
One thing I did different this time was grind on 10mm and then again on 4.5 mm - I usually grind twice with 7mm but I like the texture of 10 and then 4.5mm much better for sausage. 7 twice is definitely my preferred hamburger grind
20 pounds pork loin (found it for 99 cents a pound )
3 pounds brisket fat
2.5 pounds high temp cheese (Habenero Jack)
4 finely chopped pablanos
1 - Package AC Leggs Fresh Cajun Seasoning
Grind with 10mm plate
add seasoning and a little water and mix thoroughly
grind on 4.5mm
add cheese and peppers and mix thoroughly
stuff into casings
smoke at 225 on the RecTec - move meat around every 30 minutes to prevent uneven cooking until internal temp is 160
