sausage-homemade andouille
 
recipe by : emeril lagasse, 2002 
 
  serving size : 8 preparation time :0:00
  categories :
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2-1/2 lb.  pork butt -- cut in 1/2" pieces
1/2 lb.  pork fat -- diced
1/4 cup  emeril's essence creole seasoning
2 Tbsp  paprika
1 Tbsp  garlic -- minced
1-1/2 tsp  freshly ground black pepper
1 tsp  salt
3/4 tsp  file powder
3/4 tsp  chili powder
3/4 tsp  crushed red pepper
1/2 tsp  ground cumin
 
combine the pork, pork fat, essence, paprika, garlic, black pepper, 
salt, file, chili powder, red pepper, and cumin in a large bowl and mix 
well. pass through a food grinder fitted with a coarse die. (alternately, 
transfer in 2 batches to a food processor and process until finely 
ground.) transfer to a large bowl, cover tightly with plastic wrap, and 
refrigerate overnight. 
to test the seasoning, heat 1 teaspoon oil in a small skillet, and cook 
about 2 teaspoons of the mixture. adjust seasoning, to taste. 
using the sausage attachment on a mixer, stuff the meat into the 
casings, if being used. twist and tie off to make 4-inch sausages. 
alternately, shape into patties. 
preheat a home smoker to 250 degrees f. smoke the sausage for 1 1/2 
hours. remove from the smoker and use as desired. 
 
source: "episode#: em1f47" 
yield: "2 pounds" 
 
 
 
* exported from mastercook * 
 
 
(ID: 75835) Mirror: rec.food.recipes: Thu, Oct 7, 2004


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