After picking the shallots, we cut the pork into strips for grinding.
With our electric grinder it didn't take long to reduce the 2 roasts to 17 lbs of pork ground meat.
After cleaning the grinder with a couple pieces of Peggy's gluten-free bread (which we wouldn't recommend, because we learned that it got too gummy and stuck to the inside of the grinder, rather than cleaning it out, which is the purpose of running bread through it, in the first place), then we tackled cleaning the shallots for the sausage and storage in the freezer.
After measuring out our sausage ingredients, I mixed it up by hand,
measured it out, and bagged it up.
The dogs watched closely for scraps to fall as I bagged up the sausage.
This is the finished product waiting for the freezer. The sausage only cost us 1.35$/lb to make, counting the 'bone loss' and seasonings (The good Lord provided the shallots free of charge)
The best part is we saved 20 onions to replant and in a month or so we can do it again. Here is our simple recipe:
Cajun Green Onion Sausage
2 lbs of ground pork
2 Tablespoons of Cajun seasoning (we use our own but Tony Chacherie's would work)
2 teaspoons of granulated garlic
1/2 cup of chopped shallot greens
Making your own sausage is not only economical and fun, but you also get to control your ingredients and avoid fillers and chemicals and stuff that Peggy calls "ites".
Boy that sounds good! Wish we could come down for a brunch with eggs & sausage scramble. Still trying to catch up on the other storys. GLAD you'll back bloging!!!
ReplyDeleteFoy-Boy
Thanks,Foy! I surely wish that we could get together for a good hearty "Cappy Breakfast". His crew especially loves his Sunday breakfasts. What a spread. I'd say he spoils them, but not, cuz he sure gets a lot of hard work out of them. They are good guys. Yeah, I took a little time off blogging. We are working on other stories, too, for the book people have bugged us for years to write. It's all a labor of love, tho. We loves you all...our readers and friends.
ReplyDeleteSOUNDS GOOD. WILL TRY IT SOON.
ReplyDeleteThis looks great, I will definitely make it.
ReplyDeleteHi. Sounds delicious, and I can't wait to try your recipe.
ReplyDeleteAs an aside, green onions are scallions, not shallots.
Shallots are small, mild, and grow in clusters, like garlic.
Here in South Louisiana, they are called shallots (pronounced sha-lots,emphasis on the second syllable). It survived the jump from Cajun French as the primary language to English as the primary language and is still commonly used today by the regional population.
DeleteMy family is from other parts of the South and we call them green onions because they are green and refer to new onions meant for fresh eating. Some people also call them spring onions. Onions are dried bulbs and come in yellow, white, or red/purple. Shallots are the dried bulbs that taste like mild onions with a hint of garlic and tend to be associated with French cooking. Scallion is a fancy word for green onions I have never heard or seen used anywhere in the South, except by professionally trained chefs and transplants. Even our home grown chefs will sometimes still call green onions shallots, because that is what they were raised to call them. Scallion does not cross their lips.
What's in a name is what you were raised with and doesn't always agree with something in a book or what someone else was raised with in another part of the world.
Louisiana is wrong lol green onions spring onions snd scallions are all correct. But what happening here is some people deciding to call a carrot a beet and the rest of the world just suppose to know what they are talking about. If someone says biscuit but shows you a pancake that’s just wrong. Don’t get me started on those crazy noodle dumplings people make….dumplings a soft fluffy cloud like biscuits that float on the top of broth.
DeleteHere in east texas wild hogs are plenty. So, I am about to give your recipe a try with our latest kill!
ReplyDeleteThis is the easiest recipe that I have seen for such a delicious sausage. Plus, I can make it as hot as I want. Thank You both. Amen!
ReplyDeleteHere in Arkansas we have plenty green onions. My husband is our gardener. I love trying something new . I am giving th u s a try tomorrow. Sounds good . Thank you so much for sharing.
ReplyDeletewhere do you get your casing to make the sausage? is it the same casing you'd use for boudin? is the only difference between fresh pork sausage and boudin the addition of rice?
ReplyDeleteCan’t wait to make it tomorrow
ReplyDeleteCan you use it with venison would they make paddies
ReplyDelete