Prudhomme Familys Nutria Sausage Recipes

Steps:

• In a large stock pot, heat oil over medium high heat.
• Once oil is hot, add flour.
• Using a wire whisk, stir until roux is golden brown, taking care not to scorch (Should black specks appear, discard and begin again).
• Add onions, celery, bell pepper, and garlic.
• Sauté approximately three to five minutes or until vegetables are wilted.
• Add smoked nutria and andouille sausage.
• Sauté in roux approximately fifteen minutes.
• Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
• Bring to a rolling boil, reduce to simmer.
• Cook until smoked nutria is tender, adding additional stock to retain volume of liquid.
• Once tender, approximately one hour, add green onions and parsley.
• Season to taste using salt and pepper.
• Cook additional five minutes and serve over cooked rice.

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Grind nutria and pork together with potato.
• Add all other ingredients; mix well.
• Fill the casings and make links by twisting the sausage where you wish the links to be.
• Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
• If using bar-b-que pit to smoke, build fire on one side of pit.
• Place sausage on the other side of pit; this will allow smoke to get to sausage without cooking too fast.
• If you have used bacon fat, put on your fire.
• This will create lots of smoke.
• This will take less time to get a good smoke taste.
• Let sausage smoke 1 hour and 15 minutes; turn and let smoke 1 hour, then remove from pit and let cool.

Steps:

• In a heavy 5-quart pot on high heat, add oil and heat until very hot.
• Add nutria meat, and cook and stir 10 minutes until browned.
• Add salt, red pepper, chili powder, onion and both bell peppers.
• Cook and stir 15 minutes.
• Add tomato paste and 4 cups stock.
• Cook 30 minutes; reduce heat to medium.
• Add red kidney beans; cook an additional 10 minutes. Serve hot!

Steps:

• Heat oil in large dutch oven or stock pot.
• Brown nutria meat and sausage.
• Remove from pot.
• Add all other ingredients except rice.
• Simmer for 20 minutes.
• Return meat to pot.
• Cook 2-3 hours or until meat is tender.
• Add rice and bring to boil.
• Stir and cover.
• Cook over low heat for 35-40 minutes.

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Place the crawfish in a bowl and sprinkle the seasonings on top; mix well and set aside.
• Heat the oil in a saucepan and saute the vegetables over medium heat for about five minutes or until translucent.
• Add the seasoned crawfish and cook about 20 minutes more, stirring occasionally.
• Remove from heat and stir in the rice, mixing very well.
• While the mixture is still hot, fill the casings, making links by twisting the filled casing several turns periodically (a four inch link is a good size).
• To cook:.
• Place the sausage in a single layer in a large pan or dutch oven and cover with water.
• Heat over high until water is nearly simmering and reduce heat to maintain just under simmering until the sausage is heated through about 15 to 20 minutes (cooking over higher heat may lead the casings to burst).
• Drain and serve immediately.
• An alternate method of cooking would be to saute the sausages in a frying pan in a little oil or butter.