Courtesy of Zack Northcutt
Makes about 5 pounds.
Sausage recipes and techniques are ubiquitous on the web and in cookbooks. And though making sausage might sound complicated at first, all that’s really needed are quality ingredients, a grinder and a good handle on the grinding process.
For seafood sausage, the key is shrimp. Think of shrimp as the pork fatback in the fat-to-seafood ratio. It adds texture, but most of all, it helps bind the meat together. I like to keep about a 25-percent shrimp-to-seafood mixture. Here’s an easy recipe to get you started.
For 1 Batch(es)