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Andouille - Richard s
Ingredients:
5 pounds pork, fat and lean separated
2 teaspoons garlic powder
2 tablespoon kosher salt
1 tablespoon ground black pepper
1 teaspoon red pepper flakes
2 teaspoons cayenne
3 tablespoon paprika
1/2 teaspoon ground mace
1 teaspoon thyme
2 tablespoon sugar
1 teaspoon Prague powder #1
3/4 cup cold water
1/2 cup soy concentrate
wide hog casings
Instructions:
Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2
inch plate. Dissolve Prague powder in water to ensure even distribution.
Mix all ingredients, except casings, well. Stuff into casings and
twist at 12 inch intervals to form links. Hang sausages in front of
a fan in a cool place overnight to dry. Smoke at less than 140F for
6 to 8 hours. Refrigerate until firm. Freezes well. |
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