Ingredients with Measurements:
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup cold water
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 package of small sausage casings
Special equipment needed:
- Meat grinder with sausage stuffer attachment
- Twine or toothpicks
Step-by-step instructions:
1. In a large bowl, combine ground beef, garlic powder, onion powder, smoked paprika, cayenne pepper, dried thyme, dried oregano, salt, black pepper, and red pepper flakes. Mix well.
2. Add cold water, bread crumbs, and grated Parmesan cheese to the bowl. Mix until well combined.
3. Attach the sausage stuffer attachment to the meat grinder. Fill the sausage casings with the meat mixture, twisting the casings every 3-4 inches to create individual pepperettes.
4. Tie the ends of the casings with twine or secure with toothpicks.
5. Preheat the oven to 375°F.
6. Place the pepperettes on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until the internal temperature reaches 160°F.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes approximately 20-25 pepperettes
Nutritional information:
Calories per serving: 80
Fat: 5g
Protein: 7g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 200mg
Substitutions for ingredients:
- Ground pork or turkey can be used instead of ground beef.
- Fresh herbs can be used instead of dried herbs.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Grated cheddar cheese can be used instead of Parmesan cheese.
Variations:
- Add diced jalapenos or green chilies for extra heat.
- Substitute Cajun seasoning for the individual spices.
- Use larger sausage casings to create larger sausage links instead of pepperettes.
Tips and tricks:
- Make sure the meat mixture is well chilled before stuffing the casings to prevent the meat from becoming too soft.
- Use a meat thermometer to ensure the internal temperature of the pepperettes reaches 160°F.
- Store leftover pepperettes in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftover pepperettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pepperettes in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pepperettes on a platter with toothpicks for easy serving.
Garnishes:
Garnish with chopped fresh parsley or green onions.
Pairings:
Serve with a side of Cajun rice or potato salad.
Suggested side dishes:
- Cajun rice
- Potato salad
- Coleslaw
- Cornbread
Troubleshooting advice:
- If the sausage casings burst during cooking, it may be due to overstuffing or not tying the ends tightly enough.
- If the pepperettes are too dry, add more water to the meat mixture before stuffing the casings.
Food safety advice:
- Always wash your hands and work surfaces thoroughly before handling raw meat.
- Cook the pepperettes to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftover pepperettes in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Cajun cuisine originated in Louisiana and is known for its bold, spicy flavors. This recipe for Cajun pepperettes is a twist on traditional Cajun sausage.
Flavor profiles:
Spicy, smoky, and savory.
Serving suggestions:
Serve as an appetizer or as a main dish with a side of Cajun rice or potato salad.
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