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Title: Andouille Sausage By Chef John Folse
Categories: Sausage Pork
Yield: 5 Sausages
| 5 | lb | Pork butt |
| 1/2 | lb | Pork fat |
| 1/2 | c | Chopped garlic |
| 1/4 | c | Cracked black peppercorns |
| 2 | tb | Cayenne pepper |
| 1 | tb | Dry thyme |
| 6 | Feet beef middle casing; (see butcher or speciality shop) |
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 heavy guage twine. In your home style smoker, smoke andouille at 175-200 degrees F for approximately four to five hours. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.
Source: Chef John Folse at http://www.eatel.net/~folse/index.html
COMMENT: Andouille is the Cajun smoked sausage so famous nationally today. made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre.
It is interesting to note that the finest andouille in France comes from the Brittany and Normandy area. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.
From: Ramone@worldnet.att.net (Ramone)
MM by Dave Sacerdote From: Dave Sacerdote Date: 29 Apr 97 National Cooking Echo Ä
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