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
Written recipes as an idea can be traced far back into history, in truth as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient records were just very basic pictorial instructions for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history are some clay tablets in the Sumerian language which recount 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 drinkers feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius wrote some documents which described recipes cooked by wealthy Romans. In his works, Apicius describes how the meals were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans used a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, mint and asafoetida. For the decades that followed, the powerful and wealthy houses tried to serve up the most exotic banquets, and as a result cooks and their recipes increased in prestige. Nevertheless, it was during the nineteenth century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cook books are starting to become popular mostly due to increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Andouille recipe.
