INGREDIENTS

INSTRUCTIONS

Andouille is the Cajun smoked sausage so famous nationally today.  Made
with pork butt, shank and a small amount of pork fat, this  sausage is
seasoned with salt, cracked black pepper and garlic. The  andouille is
then slowly smoked over pecan wood and sugar cane. True  andouille is
stuffed into the beef middle casing which makes the  sausage
approximately one and a half inches in diameter. When smoked,  it
becomes very dark to almost black in color. It is not uncommon for  the
Cajuns to smoke andouille for seven to eight hours at  approximately
175 degrees. Traditionally, the andouilles from France  were made from
the large intestines and stomach of the pig, seasoned  heavily and
smoked. In parts of Germany, where some say andouille  originated, the
sausage was made with all remaining intestines and  casings pulled
through a larger casing, seasoned and smoked. It was  served thinly
sliced as an hors d'oeuvre. It is interesting to note  that the finest
andouille in France comes from the Brittany and  Normandy areas. It is
believed that over half of the Acadian exiles  who came to Louisiana in
1755 were originally from these coastal  regions. 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 Louisiana's Premier Products 2517 South Philippe
Avenue  Gonzales, LA 70737 (504) 644-6000  Recipe by: : Chef John
Folse- Louisiana's Premier Products  Posted to MM-Recipes Digest V4 #6
by valerie@nbnet.nb.ca (valerie) on  Feb 07, 1999

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7022
Calories From Fat: 4356
Total Fat: 473.3g
Cholesterol: 2344mg
Sodium: 32792.4mg
Potassium: 9350.7mg
Carbohydrates: 34.7g
Fiber: 5.9g
Sugar: 1.8g
Protein: 619.6g