Andouille

* Exported from MasterCook *

ANDOUILLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 each Large sausage casing -- appr
4 pounds Lean fresh pork
3 1/3 tablespoons Garlic cloves -- finely min
1/2 teaspoon Black pepper -- freshly gro
1/8 teaspoon Chili powder
1/8 teaspoon Allspice
1 tablespoon Paprika
1/4 teaspoon Sage
Inches wide)
2 pounds Pork fat
2 tablespoons Salt
1/8 teaspoon Cayenne
1/8 teaspoon Mace
1/2 teaspoon Thyme -- dried
1/4 teaspoon Bay leaf -- ground
5 teaspoons Liquid hickory smoke

Andouille was a great favourite in nineteenth-century New Orleans. This thick
Cajun sausage is made with lean pork and pork fat and lots of garlic.
Sliced about 1/2 inch thick and grilled, it makes a delightful appetiser.
It is also used in a superb oyster and andouille gumbo popular in Laplace, a
Cajun town about 30 miles from New Orleans that calls itself the Andouille
Capital of the World. Soak the casing about an hour in cold water to soften it
and to loosen the salt in which it is packed. Cut into 3 yard lengths, then
place the narrow end of the sausage stuffer in one end of the casing. Place
the
wide end of the stuffer up against the sink faucet and run cold water through
the inside of the casing to remove any salt. (Roll up the casing you do not
intend to use; put about 2 inches of coarse salt in a large jar, place the
rolled up casing on it, then fill the rest of the jar with salt. Close tightly
and refrigerate for later use.) Cut the meat and fat into chunks about 1/2 inch
across and pass once through the coarse blade of the meat grinder. Combine the
pork with the remaining ingredients in a large bowl and mix well with a wooden
spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in
each piece of casing about 2 inches from one end. Fit the open end over the
tip
of the sausage stuffer and slide it to about 1 inch from the wide end. Push the
rest of the casing onto the stuffer until the top touches the knot. (The casing
will look like accordion folds on the stuffer.) Fit the stuffer onto the meat
grinder as directed on the instructions that come with the machine, or hold the
wide end of the stuffer against or over the opening by hand. Fill the hopper
with stuffing. Turn the machine on if it is electric and feed the stuffing
gradually into the hopper; for a manual machine, push the stuffing through with
a wooden pestle. The sausage casing will fill and inflate gradually. Stop
filling about 1 1/4 inches from the funnel end and slip the casing off the
funnel, smoothing out any bumps carefully with your fingers and being careful
not to push the stuffing out of the casing. Tie off the open end of the sausage
tightly with a piece of string or make a knot in the casing itself. Repeat
until
all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and
grill in a hot skillet with no water for about 12 minutes on each side, until
brown and crisp at the edges. Yield:(about 6 pounds of 20 inch sausage, 3 to 3
1/2 inches thick) Courtesy of Shareware RECIPE CLIPPER 1.1

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