Cajun Breakfast Sausage; Family Recipe

[chef jimmyj]

I've not been able too find ANY Cane syrup. Just light or Dark Karo. I can get Fancy, aka Mild Molasses. Come but not quite the same...JJ

 

[indaswamp]

We always have the Steen's in the cabinet. Good stuff!

It is an acquired taste... I've shared it with some northerners and they just didn't care for it. Kind of like our cajun coffee....LOL!

 

[zwiller]

I bet it could be made. Cane juice and heat. Might be faster to order from Amazon LOL... Based on the dose estimates I made there can't be much for 1lb and I think it's mainly be used here for browning. 1-1/2C = 12oz/25lbs = .5oz = 1TBSP.

So what the heck does it taste like? Based on my research it is really a very mild molasses. Also, sounds like the bomb for pecan pie and other things so it's not a one trick pony.

 

[indaswamp]

Cane syrup is not as bitter as molasses, but not as light as corn syrup either... and it is different than dark brown sugar....

I would bet you could come close to it by blending light molasses and corn syrup, but I would have to play with the ratios and compare to the real thing.

 

[mr crab]

This is very similar to what I make. I'm making 60lbs of this tomorrow. Thanks for adding the measurements. I just add the syrup till it looks right then taste a test Patty. This will help me get close the first time around

 

[indaswamp]

This is very similar to what I make. I'm making 60lbs of this tomorrow. Thanks for adding the measurements. I just add the syrup till it looks right then taste a test Patty. This will help me get close the first time around

All depends on the sugar content of the syrup. But with the Steens, it is very consistent. If you use whatever you can find, the sugar content might be different.

 

[indaswamp]

Wish I could find all the old pics. of the hogs butchered at the camp in the winter. T'was an old fashioned boucherie. Hog head cheese, debris, sausages, boudin, blood boudin, grillades, pork chops, hams....they made it all.

 

[texomakid]

CRS ???? Can't Remember S#!t !!!

LMAO - I resemble this remark.......

Looks like a great recipe. Thanks for sharing.

 

[wyfly]

I'm feeling generous. This recipe has been in the family for as long as I can remember. Of course, the original recipe was not in grams, I converted it from TBSPS. I can remember helping my grandfather make this when I was 5 years old. He let me turn the grinder crank...

Cajun Breakfast Sausage:

25# pork 70/30 ground through 3/16" plate
126g Salt
30g coarse ground Cracked Black Pepper
5.6g Red Pepper Flakes
4g ground Cayenne pepper
30g MSG
6g granulated garlic powder
6g granulated onion powder
12g Sage (rubbed or ground)
1 1/4~1 1/2 cups Steen's Cane Syrup

This is a basic backwoods cajun recipe. Nothing fancy. But it makes one damn fine breakfast patty. We make a lot of 50/50 Venison/Pork sausage with this recipe. We made a pile of it during our most recent processing day. This sausage has been made at my grandfathers deer hunting camp since about 1943.

Thanks for sharing.I will give it a try.

 

[1MoreFord]

For those of ya who can't find Steen's, try Grandma's Molasses. Verrry similar products. Do not use Brer Rabbit. It's the bitter one.

 

[indaswamp]

 

[BrianGSDTexoma]

I'll need to do the math to reduce this down to a smaller size but I want to try it!

I used my recipe manager and this what it says.

 

[slavikborisov]

I'm feeling generous. This recipe has been in the family for as long as I can remember. Of course, the original recipe was not in grams, I converted it from TBSPS. I can remember helping my grandfather make this when I was 5 years old. He let me turn the grinder crank...

Cajun Breakfast Sausage:

25# pork 70/30 ground through 3/16" plate
126g Salt
30g coarse ground Cracked Black Pepper
5.6g Red Pepper Flakes
4g ground Cayenne pepper
30g MSG
6g granulated garlic powder
6g granulated onion powder
12g Sage (rubbed or ground)
1 1/4~1 1/2 cups Steen's Cane Syrup

This is a basic backwoods cajun recipe. Nothing fancy. But it makes one damn fine breakfast patty. We make a lot of 50/50 Venison/Pork sausage with this recipe. We made a pile of it during our most recent processing day. This sausage has been made at my grandfathers deer hunting camp since about 1943.

Thank you for sharing sounds like a really good recipe!!

 

[poacherjoe]

8.8 grams of dry ingredient per pound . What about after you add the 1 1/2 cups of syrup ? Never mind my Senior moment just went away !! 1 1/2 divided by 25

 

[6GRILLZNTN]

Thank for sharing this recipe. Going in my list of sausage recipes. Sounds like a good one.

Dave

 

[indaswamp]

8.8 grams of dry ingredient per pound . What about after you add the 1 1/2 cups of syrup ? Never mind my Senior moment just went away !! 1 1/2 divided by 25

1 1/2 cups of syrup is 240grams...9.6grams syrup per pound.

 

[poacherjoe]

I'll just make it a tablespoon .

 

[indaswamp]

I'll just make it a tablespoon .

Well, the nutritional information on the bottle says 1 serving: 2 TBSPS (40grams)....so 1 TBSP is 20 grams. 1/2TBSP would be closer.....It's the sugar that makes it so dense....

 

[poacherjoe]

Well I got everything weighed out except the Steen's . I substituted molasses for it . The Wife is picking up some pork butt for me to grind in the morning . Hit the jackpot at the store the butts are going for 1.18 per pound ! Told her to get 40 pounds. Thanks for the family secret recipe !