Andouille
Source of Recipe
My Kitchen
Recipe Introduction
Andouille is a flavorful Cajun sausage, and can either be eaten plain, but most popular use is in Gumbos. Thick chunky sausage.
List of Ingredients
5# Pork Butt. Fat and lean seperated. Cut seperated portions into 2" cubes
2TBLS Minced Garlic
2 TBLS Kosher Salt
1 TBLS Fresh, Ground Pepper
1 tsp. Red Pepper flakes
2 tsp. Cayenne pepper
1/4 tsp. Mace
1/2 tsp. Thyme, dried
2 TBLS Sugar
1/2 cup Water
2 tsp Liquid Smoke seasoning
You'll also need approx. 10 yards of sausage casings (preferr hog)Recipe
In a small bowl, Mix Garlic, salt, spices and sugar.
Seperate lean meat and fat into 2 different bowls and rub each very well with spice mixture.
Cover 2 meat bowls and refridgerate over night.
Next day,
grind fat with 1/4" grinding plate,
grind lean meat with 3/8" grinding plate.
Next, mix meat with fat in a one large bowl. Liquid smoke into water, and add this to meat mixture.
Knead meat until all water is absorbed and spices blended.
Stuff into hog casings into about 12" links, knotting after each link is complete.
Dry, uncovered, for about 2 hrs UNCOVERED in refrigerator.
They are now ready for smoking.
Smoking tips-
Smoke in smoker or controled, covered barbecue at about 250 deg. F for about 2 - 3 hours.
DO NOT LET SHRIVEL.
Use immediatley, or freeze
Yeild- approx 5 pounds.
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