Prudhomme Familys Nutria Sausage Recipes
PRUDHOMME FAMILY'S NUTRIA CHILI
The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide.
Provided by Molly53
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 135.6, Fat 7.8, SaturatedFat 1.2, Sodium 2522.6, Carbohydrate 14.4, Fiber 3.8, Sugar 8.2, Protein 4.7
PRUDHOMME FAMILY'S NUTRIA SAUSAGE
The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. Recipe by: Chef Enola Prudhomme
Provided by Molly53
Categories < 4 Hours
Time 1h45m
Yield 4 1/2 pounds
Number Of Ingredients 6
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.
Nutrition Facts : Calories 253.9, Fat 9.4, SaturatedFat 3.1, Cholesterol 84.6, Sodium 1222.1, Carbohydrate 11.7, Fiber 1.5, Sugar 0.5, Protein 29.1
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