I sure hate posting other members recipe without their permission but if T said it would be OK I will blame him I have shown the typed up recipe to Chris and he said it looked like what he did. On the wood for smoke I put Hickory because as far as I am concerned that is the only wood to smoke with I will be making up a batch this weekend to see what the rave is all about.
10.5 Famous Shrimp and Pork Sausage
5 pounds ground pork
1.78 pounds 12/15 and .5 pound 51/60 cocktail shrimp (2 pounds of shrimp chopped up if you can't get the exact size)
3 TBS Cracked black pepper
2 TBS Granulated Garlic
4 TBS Dry Minced Onion
1 tsp Allspice
1 tsp Thyme
½ tsp Basil
2 tsp Cayenne Pepper (want hotter....add a bit more)
4 tsp Non Iodized salt
1 TBL Crushed Red Pepper
1 Bag Zatarains Crawfish, Shrimp and Crab Boil
1 Lemon
1 tsp of cure #1
Boil the shrimp in the Zatarains for 2 min or till done. Reserve 10 oz of water for later.
Chop/Slice the Shrimp and put in bowl with 2 oz of the boil water and rest in fridge. This adds some love.
Mix cure #1 and salt in the 8 oz of reserved boil bath water. Add dry ingredients together and mix together. Then portion out into 1/3 and mix with 1/3 of the pork. Do this for the other 2/3 of pork. Once the pork is mixed then mix all portions together to incorporate the dry mix well into the pork. Once mixed then add the cure and salted 8 oz of boil water and mix well into the pork.
Drain the shrimp and discard the excess 2 oz boil water. Mix the shrimp into the meat mix.
Stuff into 32-36 mm hog casings.
Hang in smoker for 1 hr at 130 to dry. Bump to 140 and add 2 hrs of smoke (hickory). Bump temp up 10 degrees every 2 hrs until IT is reached. Bring IT to 135-140 then put in hot water bath to IT of 152. Hot water bath should not be above 165. After bath plunge in ice water bath and then bloom.
