Savory Cajun Sausage

Packed with bold and spicy flavors, this Savory Cajun Sausage is a true celebration of Southern cuisine. The combination of garlic, onions, cayenne, paprika, and a secret mix of Cajun seasonings gives these sausages a savory, smoky kick. Perfect for grilling, sautéing, or adding to your favorite Cajun dishes like jambalaya or gumbo, these sausages are sure to bring a zesty touch to any meal. Whether you’re enjoying them on a bun or alongside a hearty stew, they’ll add the perfect balance of heat and flavor.

Ingredients:

2 lbs ground pork (or a mix of pork and beef)
1/2 lb ground chicken or turkey (optional, for a leaner sausage)
2 teaspoons garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon cayenne pepper (adjust to taste for heat)
1 tablespoon dried thyme
1 tablespoon dried oregano
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon mustard powder
1/2 teaspoon crushed red pepper flakes (optional for extra heat)
1/4 cup finely chopped fresh parsley (optional)
1/4 cup ice-cold water (or more if needed to achieve desired consistency)
Sausage casings (natural hog casings or collagen casings)

Directions:

Prepare the Sausage Mix: In a large mixing bowl, combine the ground pork, ground chicken (if using), garlic powder, onion powder, smoked paprika, cayenne pepper, thyme, oregano, black pepper, white pepper, mustard powder, and salt. Add the crushed red pepper flakes for extra heat if desired. Mix thoroughly to ensure the seasonings are evenly distributed throughout the meat.
Add Liquid: Gradually add the ice-cold water to the mixture, stirring as you go, until the sausage becomes a little more sticky and holds together well. You may need to adjust the amount of water depending on the texture you prefer.
Stuff the Sausage: Rinse the sausage casings thoroughly with warm water to remove any salt. Slide the casings onto a sausage stuffer tube, and stuff the sausage mixture into the casings, being careful to pack them tightly to prevent air pockets. Twist the sausages into 6-8 inch links and tie off the ends with butcher’s twine.
Let the Sausage Rest: After stuffing, hang the sausages in a cool, dry place for at least 1-2 hours to allow the flavors to meld together and the casings to firm up.
Cook the Sausage: Grill, pan-fry, or bake the sausages as desired. They can also be added to your favorite dishes like gumbo, jambalaya, or a sausage-and-pepper skillet.
Storage: If you plan to store the sausages, refrigerate them for up to 5 days or freeze them for longer storage.