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Andouille Sausage
Andouille is the Cajun smoked sausage so
famous nationally today. Made with pork butt,
shank and a small amount of pork fat, this
sausage is seasoned with salt, cracked black
pepper and garlic. The andouille is then
slowly smoked over pecan wood and sugar cane.
True andouille is stuffed into the beef middle
casing which makes the sausage approximately
one and a half inches in diameter. When smoked,
it becomes very dark to almost black in color.
It is not uncommon for the Cajuns to smoke
andouille for seven to eight hours at approximately
175 degrees.
Traditionally, the andouilles from France
were made from the large intestines and stomach
of the pig, seasoned heavily and smoked.
In parts of Germany, where some say andouille
originated, the sausage was made with all
remaining intestines and casings pulled through
a larger casing, seasoned and smoked. It
was served thinly sliced as an hors d'oeuvre.
It is interesting to note that the finest
andouille in France comes from the Brittany
and Normandy areas. It is believed that over
half of the Acadian exiles who came to Louisiana
in 1755 were originally from these coastal
regions.
| Categories: |
Entrees>Appetizers>Pork |
| Yield: |
50 12-inch links |
| Ingredients |
Method |
50 pounds pork butt
5 pound pork fat
5 cup chopped garlic
2 ½ cups cracked black peppercorns
20 Tbl cayenne pepper
10 Tbl dry thyme
40 Tbl salt
60 feet beef middle casing
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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.
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 h heavy gauge twine.
Smoke andouille at 175-200 degrees F for
approximately four to five hours. 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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