Yield > 1
Servings
Ingredients :
5 lb Pork butt
1/2 lb Pork fat
1/2 cup Chopped garlic
1/4 cup Cracked black pepper
2 tbl Cayenne pepper
1 tbl Dry thyme
4 tbl Salt
6 x Feet beef middle casing (see
butcher or Specialty shop)
Method :
• 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. 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 attachement on
your meat grinder. Tie both ends of the sausage securely using
a heavy gauge twine. In your homestyle smoker, smoke
andouille at 175-200 degrees 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.
No comments:
Post a Comment