Smoked Shrimp and Pork Sausage Recipe

At first, shrimp and pork don’t look like a good combination. But if you try this Smoked Shrimp and Pork Sausage Recipe, you may change your mind. You’ll need 1.78 pounds 12/15 and .5 pound 51/60 cocktail shrimp. But you may use 2 pounds of shrimp chopped up, if you can’t get the exact size. The lemon in the ingredients lends this recipe a special taste that goes well with the shrimp. Because it’s already cooked, it makes a good dinner shortcut. You can serve them with almost everything like casseroles, beans and rice, pasta, etc. Hang in smoker for one hour at 130 to dry.  Bump to 140 and add 2 hrs of smoke. I prefer hickory. Bump temp up 10 degrees every 2 hrs until IT is reached.  Bring IT to 135-140 then put in hot water bath to IT of 152.  Hot water bath should not be above 165.  After bath, plunge in ice water bath and then bloom.

Ingredients

5 pounds ground pork
1.78 pounds 12/15 and .5 pound 51/60 cocktail shrimp (2 pounds of shrimp chopped up if you can’t get the exact size)

3 TBSP Cracked black pepper
2 TBSP Granulated Garlic
4 TBSP Dry Minced Onion
1 tsp Allspice
1 tsp Thyme
½ tsp Basil
2 tsp Cayenne Pepper (want hotter….add a bit more)
4 tsp Non Iodized salt
1 TBSP Crushed Red Pepper
1 Bag Zatarain’s Crawfish, Shrimp and Crab Boil
1 Lemon
1 tsp of cure #1

Directions

Boil the shrimp in the Zatarain’s for 2 min or till done.  Reserve 10 oz of water for later.

Chop/Slice the Shrimp and put in a bowl with 2 oz of the boiling water and rest in the fridge. This adds some love.

Mix cure #1 and salt in the 8 oz of reserved boil bathwater. Add dry ingredients together and mix together. Then portion out into 1/3 and mix with 1/3 of the pork.  Do this for the other 2/3 of pork.

Once the pork is mixed, then mix all portions together to incorporate the dry mix well into the pork. When mixed, add the cure and salted 8 oz of boil water. Mix well into the pork.

Drain the shrimp and discard the excess 2 oz boil water.  Mix the shrimp into the meat mix.

Stuff into 32-36 mm hog casings.

Hang in the smoker for one hour at 130 (54.4C) to dry.  Bump to 140 (60C) and add 2 hrs of smoke (hickory).   Bump temp up 10 degrees every 2 hrs until IT is reached.  Bring IT to 135-140 (43.3C-60C), then put in hot water bath to IT of 152 (66.7C).

Hot water bath should not be above 165 (73.8C).  After bath, plunge in ice water bath and then bloom.