| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Cajun |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Boston Butts; (15 lbs total) |
| 3 |
c |
Dry milk |
| 3 |
tb |
Sugar |
| 1 |
c |
Minced fresh garlic |
| 1 1/2 |
qt |
Water |
| 1/2 |
c |
Coarse ground black pepper; (Malabar) |
| 1/2 |
c |
Hungarian Paprika |
| 4 |
tb |
Canning salt |
| 2 |
tb |
Cayenne pepper |
| 2 |
tb |
Crushed red pepper |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Onion powder |
| 3 |
tb |
Ground Thyme |
| 3 |
tb |
Ground Marjoram |
| 3 |
tb |
Parsley flakes |
| 1 |
tb |
Mortons Tender Quick |
| 1 |
tb |
Gebhards Chili Powder |
| 1 |
ts |
Each: mace; cloves, and allspice |
| 3 |
lg |
Bay leaves; (ground) |
INSTRUCTIONS
Caught dead pig butts on sale at Winn Dixie for .79 a pound. Got
industrious yesterday and turned 2 of them into Andouille Sausage.
Now have it hung up in Fred the mobile Smokehouse burning a combo of
pecan, oak, and Genuine Texas Mesquite BBQ Wood. Figger on letting it
go about 8 hrs or therabouts at 180 degrees. Is a brand new recipe
which I just invented yesterday. Anybody who uses this recipe needs
to send me just five bucks.
Cut meat to fit the grinder and coat with the dry milk. Add all
spices to the water, mix and chill. Add spiced water to the meat and
dry milk mixing well. Grind through coarse plate and mix well again.
Stuff into medium hog casings making 12 to 14 inch links. Let rest
uncovered in refrigerator for 24 hours turning occasionally. Next day
hang and smoke heavy at 180 degrees (6-8 hours) to 155 internal.
bigwheel
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net>
on Nov 14, 1999, converted by MM_Buster v2.0l.
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