Thursday, February 19, 2009

Feb 19: Hot Sausage

I remember one of my first lunches with my coworkers. We went to a local poor boy joint where I ordered a hot sausage sandwich. My expectation was a hot link sandwich, but as I learned from my stay in NOLA. New Orleans has a unique cuisine different from the rest of the South.

The sandwich came with a flavorful spicy pork sausage patty.
This is my attempt to recreate the sausage.

Hot Sausage
1 lb Ground Pork
1 t Cajun Seasoning
1/2 t Garlic Powder
1/2 t Onion Powder
1/2 t Cayenne
1/2 t Chili Flakes
1/2 t Thyme

The secret ingredient? One of my favorite seasoned salts.


The rest of the ingredients...


Mixed in a ziploc bag... I'm too good to get my hands.
Refrigerate overnight so he flavors meld.


Next day... two 4 ounce patties.
Mashed using plates.


Cooked in the GFG for 7 minutes.


Ah... nicely browned.


For my sandwich, dressed with mayo, mustard, lettuce and tomato. With all the filling it was a 3" high sandwich.


The sausage was a little dense, but surprisingly spicy with only 1/2 t cayenne and 1/2 t chile flakes. The flavor was good, but seemed lacking from what I remember.


Notes for next time...
Try a coarser grind with a higher fat content.
Form the patty gentler.
For more flavor, use fresh garlic and onion.

2 comments:

chumpman said...

wow, it looks super easy to make! thanks for the great recipe! I could marinate it with something else right? like bbq flavour? or etc...?

Eat4Fun said...

Yes, you can try other flavors... for bbq you can try a little smoke or bbq sauce, but watchout for too much sugar... you can end up burning the outside before the center is cooked.