Doomer Posted January 4 Share Posted January 4 2 pounds nutria meat 1 pound hog meat 10 1/2 ounces Idaho potaters, peeldt 2 1/4 teaspoons salt 2 teaspoons Tony Cachrere's Creole Seasoning 1 teaspoon sage Ground nutria and hog with potaters. Add all other ingredients; mix well. If using bar-b-que pit to smoke, build fire on one side of pit. Place sausage on the other side of pit; this will allow smoke to get to sausage without cooking too fast. If you have used bacon fat, put on your fire. This will create lots of smoke. This will take less time to get a good smokey taste. Let sausage smoke 1 hour and 15 minutes; turn; let smoke another hour, then remove from pit and let cool. Makes 4 pounds, 5 ounces. Unless Sloppy Joe or Haysead is helping...,it'll barely make a pound with them slaps helping. TrueStorie Link to comment Share on other sites More sharing options...
KirtFalcon Posted January 4 Share Posted January 4 29 minutes ago, Doomer said: 2 pounds nutria meat 1 pound hog meat 10 1/2 ounces Idaho potaters, peeldt 2 1/4 teaspoons salt 2 teaspoons Tony Cachrere's Creole Seasoning 1 teaspoon sage Ground nutria and hog with potaters. Add all other ingredients; mix well. If using bar-b-que pit to smoke, build fire on one side of pit. Place sausage on the other side of pit; this will allow smoke to get to sausage without cooking too fast. If you have used bacon fat, put on your fire. This will create lots of smoke. This will take less time to get a good smokey taste. Let sausage smoke 1 hour and 15 minutes; turn; let smoke another hour, then remove from pit and let cool. Makes 4 pounds, 5 ounces. Unless Sloppy Joe or Haysead is helping...,it'll barely make a pound with them slaps helping. TrueStorie Sounds delish ... cept I pass on tha sage .... kaint eben tolurate the smell of sage, much less tha tastee .... might substatoot some garlik for the sage .... 1 Link to comment Share on other sites More sharing options...
Monte1076 Posted January 4 Share Posted January 4 1 Link to comment Share on other sites More sharing options...
Doomer Posted January 4 Author Share Posted January 4 43 minutes ago, KirtFalcon said: Sounds delish ... cept I pass on tha sage .... kaint eben tolurate the smell of sage, much less tha tastee .... might substatoot some garlik for the sage .... Real Cajun folks likes the parsley sage rosemary time and red pepper. Garlic is right up there too. I shoulda saidt substitute any ingredients to taste! Link to comment Share on other sites More sharing options...
KirtFalcon Posted January 4 Share Posted January 4 1 hour ago, Doomer said: Real Cajun folks likes the parsley sage rosemary time and red pepper. Garlic is right up there too. I shoulda saidt substitute any ingredients to taste! I can go just about anythin cept sage .... i prefer finely diced japaleno or chili pepperz to red peppa .... 1 Link to comment Share on other sites More sharing options...
Doomer Posted January 4 Author Share Posted January 4 1 hour ago, KirtFalcon said: I can go just about anythin cept sage .... i prefer finely diced japaleno or chili pepperz to red peppa .... You Sir is makin'me hungry 1 Link to comment Share on other sites More sharing options...
EnjoyLife Posted April 4 Share Posted April 4 I a'int eating no nutria rat . Link to comment Share on other sites More sharing options...
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