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Learn with Peterson how to make Artisan CAJUN Sausage, as well as several tips for producing your own artisanal sausage. Want to know more? ???? ☝???? Subscribe to our channel and don't miss any content. http://bit.ly/2MqhaZb For more information about our courses: ✅ Complete training through the Charcutaria Portal https://acava.com.br/portal-charcutaria/ Other courses: ✔️Fresh Sausage Course: https://acava.com.br/curso_linguicas/ ✔️Bacon and Smoked Meats Course: https://acava.com.br/curso_defumados/ ???? Discover the CAVA STORE: https://loja.acava.com.br/ ♨️CAJUN SAUSAGE RECIPE For 2kg of sausage you will need: Ground pork (70%) Pork fat (30%) Cajun artisanal sausage mix (80g) Water (120ml) Carmine dye (1g) - optional Water to dilute the dye (20 ml) - optional Tip! For this recipe, Peterson used the 10mm disc to grind half of the dough and used the 4mm disc to grind the other half of the dough. Then, combine the 2 parts to obtain a different texture. Add the Cajun Sausage Mix and water to the dough. If desired, you can add the natural carmine food coloring to give it a 'reddish' color. Let the dough rest in the refrigerator for approximately 4 hours before bagging and another 12 hours after bagging. CAVA Cajun Mix Ingredients: salt, demerara sugar, garlic powder, garlic powder, onion powder, fennel seed, cayenne pepper, cumin seeds, mustard seeds, black peppercorns, hot paprika, thyme, oregano, sage, antioxidant and emulsifier.