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Recipe contributed by Editor in Chief J. Townsend
The West meets the South in this Cajun-Creole sausage recipe. I substituted wild Antelope from Wyoming in trade of the pork. The combination of herbs, spices, and smoke make a pleasant tasting sausage that is perfect in a bun or in your next gumbo.
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3 lbs ground Antelope meat
4 ft of pork sausage casing
1 tsp ground cayenne
2 tbsp paprika
2 tbsp fresh minced garlic
1 tbsp ground black pepper
1 tbsp kosher salt
Â½ tsp crushed red pepper flakes
Â¾ tsp file powder
1 tsp chili powder
Â½ tsp cumin
Â½ onion, minced
1.5 tbsp Mortonâ€™s Tender Quick
- Mix all the ingredients
- Cure overnight 10-12 hours in the refrigerator
- Pre-heat your smoker to 200-250 degrees
- Use Meat Grinder or a Sausage Stuffer to fill the casings
- Make a roll or tie off individual links
- Smoke at 200-250 degrees, flipping every hour, for three hours or until the internal temp is 145 degrees.
- Allow to cool and then freeze until ready to use.