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Andouille - Chef John s (Cajun Sausage)
Ingredients:
5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 tablespoon cayenne pepper
1 tablespoon dry thyme
4 tablespoon salt
6 feet beef middle casing (from butcher)
Instructions:
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 attachment on your meat grinder. Tie both ends of the
sausage securely using a heavy gauge twine. In your home-style smoker,
smoke andouille at 175-200F 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. |
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