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Fred’s Andouille Sausage

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CATEGORY CUISINE TAG YIELD
Meats Cajun Cajun, Sausage 1 Servings

INGREDIENTS

1 1/2 Yds large sausage casing; approximately (about 2-3 1 Inches wide)
4 lb Lean fresh pork
2 lb Pork fat
3 1/3 tb Garlic cloves – finely minced
2 tb Salt – NOT iodized
1 tb Black pepper – freshly ground
1 ts Cayenne
1 ts Chili powder
1/2 ts Mace
1/2 ts Allspice
1 tb Thyme – minced
1 tb Marjoram – minced
1 tb Paprika
1/4 ts Bay leaf – ground
1/4 ts Sage
5 ts Liquid hickory smoke

INSTRUCTIONS

Andouille was a great favorite 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 appetizer.
It is also used in a superb oyster and andouille gumbo poplular 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 accordian 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 opeoning 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.
Age at least overnight, then smoke for several hours using pecan, hickory
or ash. (Do NOT use pine). Throw anything sweet, such as cane sugar or
syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before
lighting.
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)
Source: Cajun Fred Shared by Fred Towner
Posted to brand-name-recipes by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 23, 1998

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