Andouille Richards
Serving Size : 1
Ingredients for prepare Andouille Richards
:
| Amount | Measure | Ingredient - Preparation Method |
| 5 | pounds | pork - fat and lean |
separated
andouille richards |
| 2 | teaspoons | garlic powder |
| 2 | tablespoons | kosher salt |
| 1 | tablespoon | ground black pepper |
| 1 | teaspoon | red pepper flakes |
| 2 | teaspoons | cayenne |
| 3 | tablespoons | paprika |
| 1/2 | teaspoon | ground mace |
| 1 | teaspoon | thyme |
| 2 | tablespoons | sugar |
| 1 | teaspoon | Prague powder #1 |
| 3/4 | cup | cold water |
| 1/2 | cup | soy concentrate |
recipe Andouille Richards
Grind the fat through a 1/4
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inch plate. Grind lean meat through 1/2 inch plate. Dissolve Prague powder in
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water to ensure even distribution. Mix all ingredients, except casings, well. Stuff into casings
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and twist at 12 inch intervals to form links. Hang sausages in front of a fan in
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a cool place overnight to dry. Smoke at less than 140F for 6 to 8 hours. Refrigerate until firm. Freezes
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well. Preparation Time: 0:00
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