Andouille Sausage

* Exported from MasterCook *

ANDOUILLE SAUSAGE

Recipe By : ROMEO'S SAUSAGE & SPECIALITY,BATON ROUGE,LA
Serving Size : 0 Preparation Time :0:00
Categories : Sausages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 POUNDS BONELESS PORK BUTTS
3 TBLS SALT
2 TBLS CRACKED RED PEPPER
2 TBLS CAYENNE PEPPER
2 TSP GROUND GARLIC
2 TSP ONION POWDER
1/2 CUP PAPRIKA
1/2 OUNCE CURE (MORTON TENDER QUICK IS OK)
2 CUPS DRY MILK (NOT QUICK DISSOLVING) OR SOY PRO
1 QUART WATER

CUT MEAT INTO SMALL PIECES AND MIX WITH THE DRY MILK OR SOY
POWDER

BOTH ARE TASTELESS AND THEIR PRIMARY PURPOSE IS TO KEEP THE
SAUSAGE JUICY. PLACE THE REST OF THE SPICES IN A CONTAINER AND
ADD 1 QUART OF COLD WATER,MIX WELL,POUR OVER MEAT AND REALLY
MIX THOROUGHLY. PUT through A GRINDER WITH 1/2 INCH HOLES IN THE
GRINDER PLATE IN COMBINATION WITH A SAUSAGE STUFFER TUBE. USE
SMALL INTESTINE CASINGS AND MAKE THE INDIVIDUAL SAUSAGES ABOUT
10 INCHES LONG EITHER TWISTING OR TYING THE 10 INCH LENGTHS

. HANG ON A RACK AND DRY ABOUT 1 HOUR, HANG IN SMOKER, GRADUALLY
BRING TEMPERATURE TO BETWEEN 160 AND 180 DEGREES SMOKING MAY
REQUIRE 6 OR 8 HOURS BE PATIENT

APPLY HEAVY SMOKE UNTIL INTERNAL TEMPERATURE OF SAUSAGE IS 152
DEGREES. REMOVE AND PLACE IN ICE WATER UNTIL TEMP DROPS TO 110
DEGREES. HANG SAUSAGE AT ROOM TEMP FOR ABOUT 1 HOUR UNTIL A NICE
BLOOM DEVELOPS (COLOUR) COOL OVER NIGHT IN THE FRIG. BEFORE
EATING.

HIGHLY SEASONED--EXCELLENT TO SEASON VEGETABLES AND FOR ADDING
TO STUFFINGS OF VARIOUS KINDS. DO NOT ALLOW SMOKER TO GET OVER
180 DEGREES SINCE YOU ARE NOT COOKING ,YOU ARE SMOKING. I KEEP
THESE SAUSAGES IN OUR DEEP FREEZE ALL THE TIME

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