Cajun Habanero Sausage

Ignite your taste buds with this bold and flavorful Cajun Habanero Sausage recipe, a fiery fusion of smoky Cajun spices and the tantalizing heat of habanero peppers. Made from a hearty blend of pork shoulder and uncured bacon, this homemade sausage is seasoned to perfection with garlic, smoked paprika, and a medley of herbs like thyme and oregano for an authentic Southern kick. The addition of minced habaneros delivers just the right amount of spice, balanced by the savory richness of the meat. Perfect for grilling or pan-searing, these juicy sausages are an excellent way to elevate your next barbecue, game day, or any time you're craving a high-flavor, handcrafted dish. Whether served alongside creamy grits, nestled into a bun, or sliced into gumbo, these Cajun sausages are sure to impress. Plus, they can be made ahead and stored, making them as convenient as they are delicious!

Nutriscore Rating: 52/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 pounds Pork shoulder
• 0.5 pounds Bacon (uncured and unsmoked)
• 2 pieces Habanero peppers (seeded and minced)
• 4 cloves Garlic cloves (minced)
• 2 tablespoons Cajun seasoning
• 1 tablespoon Paprika (smoked)
• 1 teaspoon Salt
• 1 teaspoon Black pepper (freshly ground)
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 teaspoon Onion powder
• 0.5 teaspoon Ground cayenne pepper
• 0.25 cup Cold water
• 1 package Sausage casings (natural or synthetic, rinsed and soaked as per manufacturer instructions)

Directions

Step 1

Cut the pork shoulder and bacon into small chunks that will fit through your meat grinder.

Step 2

Using a meat grinder, grind the pork shoulder and bacon through a medium-coarse plate into a large mixing bowl.

Step 3

Add the minced habanero peppers, garlic, Cajun seasoning, smoked paprika, salt, black pepper, thyme, oregano, onion powder, and cayenne to the bowl. Mix thoroughly until evenly combined.

Step 4

Pour the cold water into the mixture and knead gently with your hands to ensure even distribution of the spices and moisture.

Step 5

Cover the bowl with plastic wrap and refrigerate the sausage mixture for 30 minutes to allow the flavors to meld.

Step 6

While the meat mixture is chilling, rinse and soak your sausage casings according to package instructions. Thread the casing onto a sausage stuffer or sausage stuffing attachment for a meat grinder.

Step 7

Remove the sausage mixture from the refrigerator and begin stuffing the casings, working slowly to avoid air pockets. Twist the sausage into links of your desired length (typically 4-6 inches).

Step 8

Prick any visible air bubbles in the casings with a needle or sausage pricker after stuffing.

Step 9

To cook, grill over medium heat for 10-15 minutes until browned and fully cooked through or pan-sear with a tablespoon of oil over medium heat.

Step 10

Store uncooked sausage in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Serving size	(1281.1g)

Amount per serving	% Daily Value*
Calories	2988.4

Total Fat 199.0g	0%
Saturated Fat 70.4g	0%
Polyunsaturated Fat g
Cholesterol 927.0mg	0%
Sodium 10191.9mg	0%
Total Carbohydrate 21.0g	0%
Dietary Fiber 8.5g	0%
Total Sugars 1.8g
Protein 246.7g	0%

Vitamin D 0IU	0%
Calcium 294.1mg	0%
Iron 12.2mg	0%
Potassium 3851.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 34.5%

Carbs: 2.9%