Andouille

Title:
Andouille

Yield:
1 Servings

Categories:
Basics,
Sausage




Ingredients:





     5 lb Pork butt


   1/2 lb Pork fat


   1/2 c  Chopped garlic


   1/4 c  Cracked black pepper


     2 tb Cayenne pepper


     1 tb Dried thyme


     4 tb Salt


     6    Feet beef middle casing






 Cube pork butt into one and a half inch cubes. Using a meat grinder with


 four one quarter inch holes in the grinding plate, grind pork and pork fat.


 If you do not have a grinding plate this size, I suggest hand cutting pork


 butt into one quarter inch square pieces. Place ground pork in large mixing


 bowl and blend in all remaining ingredients. Once well blended, stuff meat


 into casings in one foot links, using the sausage attachement on your meat


 grinder. Tie both ends of the sausage securely using a heavy gauge twine.


 In your homestyle smoker, smoke andouille at 175-200 degrees F for


 approximately four to five hours using pecan or hickory wood. The andouille


 may then be frozen and used for seasoning gumbos, white or red beans,


 pastas or grilling as an hors d'oeuvre.


 


 Recipe by: Chef John Folse Posted to MC-Recipe Digest V1 #614 by Walt Gray


 
on May 18, 1997