Andouille
Serving Size : 1
Ingredients for prepare Andouille
:
| Amount | Measure | Ingredient - Preparation Method |
| 5 | pounds | pork butt |
| 1/2 | pound | pork fat |
| 1/2 | cup | chopped garlic |
| 1/4 | cup | cracked black pepper |
| 2 | tablespoons | cayenne pepper |
| 1 | tablespoon | dried thyme |
| 4 | tablespoons | salt |
| 6 | | feet beef middle casing |
recipe Andouille
Cube pork butt into one and a half inch cubes. Using a meat
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grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat.
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If you do not have a grinding plate this size, I suggest
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hand cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and blend
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in all remaining ingredients. Once well blended, stuff meat into casings in one
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foot links, using the sausage attachement on your meat grinder. Tie both ends of
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the sausage securely using a heavy gauge twine. In your homestyle smoker, smoke andouille at 175-200 degrees F
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for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and
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used for seasoning gumbos, white or red beans, pastas or grilling as
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an hors d'oeuvre.
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