El Bandido's Notes:
1 teaspoon minced red bell pepper Ask a question about this ingredient
1/2 teaspoon minced jalapneo Ask a question about this ingredient
1/2 teaspoon cumin Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon smoked paprika Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
1/4 teaspoon onion powder Ask a question about this ingredient
1/4 teaspoon garlic powder Ask a question about this ingredient
15 pieces U15 Shrimp Ask a question about this ingredient
1 piece 1 foot long hog casing Ask a question about this ingredient
Start by cleaning the shrimp making sure to remove the tail, next add to a food processor and puree to a paste. Remove mixture and place into a mixing bowl and add the rest of the ingredients except the casing. Mix until all ingredients are evenly incorporated. Next place mixture into a piping bag and refrigerate for 2hrs. now clean the hog casing by running ice water threw to remove any impurities. Now cut the tip off the piping bag and slowly run the casing over the opening. Pipe the mixture out slowly making sure to fill in the crevasses, tie off the ends and place sausage in the cooler for 2 hrs. before use.
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