Andouille Sausage Recipe
Ingredients
5 lb pork butt
1/2 lb pork fat
1/2 cup chopped garlic
1/4 cup cracked black
pepper
2 tbs cayenne pepper
2 tbs paprika
1 tbs dry thyme
4 tbs salt
6 feet beef middle
casing - (from butcher)
Instructions:
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
attachment on your meat grinder. Tie both ends of the
sausage securely using a
heavy gauge twine.
In your home-style smoker,
smoke andouille at 175-200º
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.
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