God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Serving may be as appreciated as a good testimony in a worship service, but typically it’s as thankless as washing dishes after a church social. Most service, even that which seems the most glamorous, is like an iceberg. Only the eye of God ever sees the larger, hidden part of it.
Donald S. Whitney
Andouille
0
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CATEGORY
CUISINE
TAG
YIELD
Meats
Basics, Sausage
1
Servings
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
INSTRUCTIONS
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
<waltgray@mnsinc.com> on May 18, 1997
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”
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