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Andouille - 1 Recipe - Cooking Index

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Andouille - 1

Cuisine: Cajun
Type: Meat, Pork
Serves: 20 people

Recipe Ingredients

5 lbs 2270g / 80ozPork butt - cut into 2-inch chunks
1 tablespoon 15mlCracked black pepper
2 teaspoons 10mlCayenne pepper
3 tablespoons 45mlPaprika
2 tablespoons 30mlKosher salt
2 tablespoons 30mlGarlic - minced
1 teaspoon 5mlRed pepper flakes
1/4 teaspoon 1.3mlMace - ground
1/2 teaspoon 2.5mlThyme - dried, ground
2 tablespoons 30mlSugar
1/2 cup 118mlCold water
6   Feet wide hog casings

Recipe Instructions

Mix the garlic, salt, spices and sugar in a small bowl. Separate meat and fat into two bowls and rub each thoroughly with the spice mixture. Cover and let sit overnight in refrigerator.

Grind the fat in the meat grinder fitted with a 1/4 inch plate. Grind the lean meat using the 3/8 inch plate. Mix the meat in a bowl, add the cold water and knead until water is absorbed and the spices are well blended. Stuff the mixture into wide hog casings.

Dry sausages in a cool place for 2 hours and hot smoke. Ready to eat after hot smoking.

If cold smoking, you must add 1 teaspoon of commercial curing salts to the spice mixture. Cold smoked sausages must be cooked before eating.

Source:
Bruce Aidells - Hot Links and Country Flavors

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