Butts were on sale and that means time to make sausage. This is Cajun green onion and a few links of hot Italian. The Italian was an after thought, I had all of the meat seasoned but didn't add the green onions yet. I looked up a recipe and ended up adding some ground fennel and it came out nice. I'm amazed that 3/4 of a teaspoon to 3 lbs of meat changed it that much. I did use fresh ground fennel, maybe that made a difference.
I tried out the green onion last night for supper and it has excellent flavor with a nice kick from two tablespoons of cayenne. I tried something new and it worked better than I expected. I added a medium chopped onion to the food processor and a few minced garlic with a 1/2 cup of water, it made a nice paste/slurry. I added all the seasonings to that and it made it easy to incorporate into the meat.
With a cold front coming at the end of the week I see a chicken and sausage gumbo in my future.
__________________
Rob
|