1 1/2 each yards large sausage casing,
1 about 2-3 inches wide
4 lb lean fresh pork
2 lb pork fat
3 1/3 tbsp finely minced garlic
2 tbsp salt
1/2 tsp freshly ground 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
1 colgin's liquid hickory smok
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 fo
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.
(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)
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. From: Ellen Cleary
Servings: 20 servings
Andouille Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into distant history, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, mostly, these old recipes were just primitive pictorial instructions for preparing meals.
Moving our culinary historical trip onwards, there were two interesting cookery books published in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the curry that is familiar to us all today, but rather accounts of the types of meals on the menues of the rich and wealthy people of the period. When we get to the 20th century, cookery publications were increasing in popularity as a result of better eduction, more leisure time and having more money to spend. |
We hope you enjoy this Andouille recipe.
