5 lb pork butt
1/2 lb pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 tbsp cayenne pepper
1 tbsp dry thyme
4 tbsp salt
6 feet beef middle casing (see butche, r or
1 specialty shop)
Directions
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 areas. It is believed that over half of the Acadian exiles
who came to Louisiana in 1755 were originally from these coastal
regions. 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 attachement on your meat grinder. Tie both
ends of the sausage securely using a heavy gauge twine. In your
homestyle smoker, smoke andouille at 175-200 degrees F 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. Recipe by: Chef
John Folse Louisiana's Premier Products 2517 South Philippe Avenue
Gonzales, LA 70737 (504) 644-6000
Recipe by: : Chef John Folse- Louisiana's Premier Products
Servings: 1 servings
Andouille-Chef Folse Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat; Smoker
The History of Recipes
We can follow the history of written recipes back into antiquity, in truth as far as the Egyptians, and potentially, even further back. In practice though, in the main part, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later, there are two interesting cookery books from the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the spicy food that is familiar to us all today, but instead recipes for the types of food enjoyed by the wealthy. For the decades that followed, the powerful families of Europe tried to lay on the best banquets, and because of this the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. The arrival of television brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Andouille Chef Folse recipe.
