Cochon Restaurant co-owner and chef Stephen Stryjewski created this spicy sausage dish with the help of local Abita Amber. Donβt be fooled by the lengthy sausage preparation: βItβs kind of intimidating because it takes a lot of time,β he says. βAs long as you keep it at a constant temperature, slow and low, itβs easy.β When youβre all done, youβll have several pounds of sausage in your freezer to get you through barbecue season.
- 5 pounds pork butt, cubed
- 1 pound pork fat, cubed
- 1 bottle Abita Amber
- 4 ounces garlic, minced
- 2 bay leaves, ground
- 1 teaspoon each rosemary, thyme, sage, chili flakes and chili powder
- 1β2 teaspoon La Chinata smoked paprika
- 1β4 teaspoon ground white pepper
- 1β2 teaspoon ground cayenne pepper
- 11β2 teaspoons file powder
- 1 ounce salt
- 1β2 ounce ground black pepper
- 1 bag hickory woodchips
- 1 bag pecan woodchips
• In a large container, combine all ingredients except woodchips and refrigerate overnight.
• Grind 1/3 of the mixture through a 1/2-inch die and the remainder through a 1/4 inch die. Recombine and mix well to release air pockets so meat is dense and ingredients are well-distributed.
• On a stove, cook a small patty, taste for seasoning and adjust if necessary.
• Stuff the mixture into 44-millimeter hog casings or medium hog middles and dry overnight (or as long as possible; sausage will smoke better).
• Smoke sausages in a smoker heated to 160 degrees Fahrenheit over the combined woodchips. Over 4 hours, slowly raise the temperature to 250 degrees.
• Store completed sausages in the refrigerator for one to two days.
• Wrap in double layers of plastic and freeze for up to 1 month. To serve, cook sausage on a grill or in pan over medium heat for 5 to 8 minutes or until the casing is golden brown and crispy.