Cajun Habanero Sausage Recipes

CAJUN HABANERO SAUSAGE

Steps:

• Grind pork butt with 1/4" plate.
• Mix all ingredients really well. Let stand in refrigerator over night.
• Stuff into casings forming 6" links. Let hang for 1 hour before cooking.
• Place in frying pan with 1/2" water, cover and cook on medium for 15 minutes.
• Remove cover and continue cooking until water is gone and sausages are browned.
• Or cook on grill over medium coals until brown.
• Note: If you have a smoker, these are great smoked.

CAJUN STYLE BOUDIN SAUSAGE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture).
• Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be.
• Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
• Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer.
• Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
• Drain and let rest for about 15 minutes before slicing; serve while warm.