1 1/2 yd large sausage casing
1 approx (2-3 in wide)
4 lb lean fresh pork
2 lb pork fat
3 1/3 tbsp finely minced garlic
2 tbsp salt
1/2 tsp fresh grnd black pepper
1/8 tsp cayenne
1/8 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
1/4 tsp sage
5 tsp liquid hickory smoke
Directions
Andouille was a great favorite in nineteenth-century New Orleans. This
thick Cajun sausage is made with lean pork and pork fat and lots of
garlic. Sliced about 1/2 inch thick and greilled, it makes a
delightful appetizer. It is also used in a superb oyster and
andouille gumbo poplular in Laplace, a Cajun town about 30 miles from
New Orleans that calls itself the Andouille Capital of the World.
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. (Roll
up the casing you do not intend to use; put about 2 inches of coarse
salt in a large jar, place the rolled up casing on it, then fill the
rest of the jar with salt. Close tightly and refrigerate for later
use.)
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 accordian
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 opeoning 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.
(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)
Paul A. Meadows - Concepts In Drug Education Ottawa, Ont K1S 5J6 FAX
613-565-3759
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MM: Andouille(2) Sausage Making
Servings: 6 lbs
Andouille Sausage Making Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat; Sausage
The History of Recipes
It is actually possible to track the history of recipes back into history, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these old cook books were just very simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. During Roman times around 25BC a roman called Apicius created some scripts describing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were separated into starters, entrees and desserts, a style of dining still practiced today. He also tells us how the chefs of Roman times made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like basil, mint and dill. As our culinary historical trip moves on a few more years we find two interesting books which were published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the spicy food that is popular today, but instead descriptions of the types of meals served to the rich and powerful of that period. In the fifteenth century, people returning from the crusades brought back many foods and spices from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an outbreak in cookery books, many of which are now in academic collections. Over the following few hundred years, the powerful and rich competed with each other to serve the most extravagent meals, and as a result the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the 1800s the formal cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookbooks are in high demand, as a result of increased literacy, people having increased leisure time and disposable income. Like it or not, the introduction of television gave us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Andouille Sausage Making recipe.
