Crawfish Étouffée Sausage
Sausage with a New Orleans Personality: Crawfish Étouffée Sausage!
Rated 5.0 stars by 1 users
Category
Sausage
Cuisine
Cajun
Servings
10
Prep Time
15 minutes
I always order sausage at BBQ joints. They seem to be where a lot of the creativity gets channeled. I took that idea and ran straight to New Orleans with it on this crawfish étouffée sausage.
I'm gonna lose the accents on "étouffée" now that we're this deep into the post, they're super annoying to copy and paste...
This sausage is very fun and very tasty. The base is a classic pork sausage that we turn purple, green, and gold (that's a joke, those are Mardi Gras colors and I'm keeping on the Nola theme) with some the etouffee. The sweet pork and spice balances the heavily buttered etouffee so it doesn't come across as overly rich and the crawfish studs add a wonderful bite.
It may not be your daily driver, what sausage is... but it will be something you remember and want back in your life. It also has me thinking about a "Brisket N Bugs" party. Let's fugging party in streets.
We've got the ingredients grammed out because this is a mo fuggin sausage recipe. I adapted this recipe down from one in the Mosquito Supper Club book that's about 4x the size so some of the measurement are a little wonky, but trust.
Yee be warned, affiliates abound because people ask for links and I've got links but I will never try to shluck you anything other than boiled peanuts. Get on the boiled peanut train!
If you make this recipe, tag me in your socials so I can see what you're up to and reshare!
Ingredients
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This isn’t an ingredient, but it’s important: you’re going to want to make your etouffee at least 2 hours a head of time so you can cool it down before putting it in the sausage grind or it’ll be hot and your sausage will break. Broken sausages = sad face, so don’t skip this step and you can even make the etouffee the night before.
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1 stick of unsalted butter (114g)
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1 lb crawfish tails (454g)
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½ a yellow onion, diced (~228g)
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½ ripe tomato, diced (~170g)
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1 tablespoon green bell pepper, diced (~7.5g)
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1 tablespoon celery, diced (~7.5g)
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1 clove garlic, finely chopped (~4g)
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1/8 cup all purpose flour (16.25g)
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1 cup chicken (or crawfish!) stock (~249g)
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1 teaspoon kosher salt (3 grams)
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¼ teaspoon cracked black pepper (1g)
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¼ teaspoon cayenne pepper (1g)
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½ tablespoon Texas Peter (7g)
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4 lbs pork, I used shoulder
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1 lb pork fat, you can get that here
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44 grams kosher salt (2% of meat + fat wt)
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6 grams pink curing salt (0.25% of meat + fat wt)
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91 grams milk powder (4% of meat + fat wt.)
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115 grams ice cold water (5% of meat + fat wt.)
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~½ cup chopped parsley (~26 grams)
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32mm Natural Hog Casings, soaked in cold water over night
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Meat grinder, I use this
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Sausage stuffer, I use this
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Smoker, any will do — I love my Mill Scale
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Pan/bowl for grinding and mixing in, I use this
For the Etouffee
For the sausage
Gear
Directions
For the Etoufee
Melt your butter in a heavy bottom pan on medium heat, then add the onions and cook until they’re soft — about 20 minutes
Add your tomatoes, cover, and cook until they disintegrate — about 30 minutes
Add your bell pepper, celery, and garlic and cook until very soft — about 45 minutes
Add the flour and whisky whisky until flour is totally incorporated
Add the stock and bring to a boil, then simmer until the mixture is thick and sticks to a spoon — about 45 minutes
Next, add the crawfish and all of the fat / liquid from the bag to a bowl with the salt, black pepper, cayenne and hot sauce and give it some mixy mixy
Add the crawfish to the pot, combine and cook for about 5 minutes
Taste and adjust salt levels to your preference
Remove from heat and let your etouffee cool off. Once cool, chill in the fridge at least an hour, ideally over night
For the sausage
Cut your pork and fat into cubes small enough for your grinder and chill in the freezer for 30 minutes
Grind your meat and fat using the small die
Add all your sausage ingredients to the grind except for the etouffee. I like to mix my milk powder in the water before putting it in the grind to help it distribute and not clump. Mix until everything is incorporated, then add your etouffee
Mix unitl mixture is so tacky it sticks to your raised hand without falling
Stuff your sausages and let those sit in the fridge over night so the curing salt can do it’s curing thing and the casing dry out
Set your smoker up for a temp below 130 degrees F, which is roughly where animal fat renders and cold smoke your sausage for 5-6 hours
Bump your smoker to 225 degrees F and bring your sausages to 160 degrees F internal and then drop them in an ice bath for 10 minutes
Dry your sausage off and there you have it — crawfish etouffee sausage. If you’re ready to eat, turn on some No BS! Brass Brand, and heat your sausage up in a pan or on the grill. Store left overs in the fridge for about a week after that, vaccum seal and keep in freezer for as long as you dare.
Eat B.B.Q Live Forever
Recipe Video
@rolling_bones_bbq This crawfish sausage identifies as etouffee and I’m here to say it’s goood! I have the full grammed out recipe in the recipe page in my bio. Took an etouffee recipe out of the @mosquitosupperclub cook book and put on my Turkey and the Wolf shirt to crank up the Nola in this sausage. Was very pleased with how it turned out. Next up, stuffing some rice in this sausage boy! Eat BBQ, Live Forever! #rollingbonesbbq #sausage #crawfish #neworleans #texasbbq #recipe ♬ original sound - Rolling Bones Barbecue