cajun andouille
 
1-1/2   ea yards large sausage casing,
1   x about 2-3 inches wide
5 lb.  lean fresh pork
1-1/2 lb.  pork fat
5 Tbsp  finely minced garlic
2 Tbsp  salt
1 Tbsp  freshly ground black pepper
1 tsp  cayenne
2 tsp  chili powder
1/8 tsp  mace
1/8 tsp  allspice
1/2 tsp  dried thyme
1 Tbsp  paprika
1/4 tsp  ground bay leaf
1/2 tsp  sage
1   x liquid hickory smoke
 
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. 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 accordion 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 opening 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. 
 
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: 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick 
 
 
 
 
 
(ID: 78575) Mirror: rec.food.recipes: Tue, Jul 15, 2003


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