Crawfish Étouffée Sausage – Rolling Bones Barbecue

Ingredients

• 1 stick of unsalted butter (114g)
• 1 lb crawfish tails (454g)
• ½ a yellow onion, diced (~228g)
• ½ ripe tomato, diced (~170g)
• 1 tablespoon green bell pepper, diced (~7.5g)
• 1 tablespoon celery, diced (~7.5g)
• 1 clove garlic, finely chopped (~4g)
• 1/8 cup all purpose flour (16.25g)
• 1 cup chicken (or crawfish!) stock (~249g)
• 1 teaspoon kosher salt (3 grams)
• ¼ teaspoon cracked black pepper (1g)
• ¼ teaspoon cayenne pepper (1g)
• ½ tablespoon Texas Peter (7g)
• 4 lbs pork, I used shoulder
• 1 lb pork fat, you can get that here
• 44 grams kosher salt (2% of meat + fat wt)
• 6 grams pink curing salt (0.25% of meat + fat wt)
• 91 grams milk powder (4% of meat + fat wt.)
• 115 grams ice cold water (5% of meat + fat wt.)
• ~½ cup chopped parsley (~26 grams)
• 32mm Natural Hog Casings, soaked in cold water over night
• Meat grinder, I use this
• Sausage stuffer, I use this
• Smoker, any will do — I love my Mill Scale
• Pan/bowl for grinding and mixing in, I use this