Saturday, September 5, 2009

Kaw-Cajun Brisket/Serrano Hot Sausage

Fresh ground pork butt and brisket point

Mixed well, with Fat Johnny's secret blend of seasonings and garden fresh serrano chiles

Stuffed into pig guts & ready for the smoker. Short slide <--click

3 comments:

  1. John,

    It really looks good there, sir.

    What was the spiciness like? Too much? Not enough? Just right!

    Len

    ReplyDelete
  2. pretty spicy, but that was the objective ~ just right for me. the ratio worked out to about 1 serrano chile for every 4 oz. of sausage.

    ReplyDelete
  3. That is the nice about making your own. You get to "have it your way!"

    Len

    ReplyDelete

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