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Recipe Name: Andouille Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 20

1 1/2 Yards large sausage casing
About 2-3 inches wide
4 Pound(s) Lean fresh pork
2 Pound(s) Pork fat
3 1/3 Tablespoon(s) Finely minced garlic
2 Tablespoon(s) Salt
1/2 Teaspoon(s) Freshly ground black pepper
1/8 Teaspoon(s) Cayenne
1/8 Teaspoon(s) Chili powder
1/8 Teaspoon(s) Mace
1/8 Teaspoon(s) Allspice
1/2 Teaspoon(s) Dried thyme
1 Tablespoon(s) Paprika
1/4 Teaspoon(s) Ground bay leaf
1/4 Teaspoon(s) Sage 5
Colgin's liquid hickory smok, Colgin's liquid hickory smok
Andouille was a great favorite in nineteenth-century New Orleans. This
thick Cajun sausage is made with lean pork and pork fat and lots fo
garlic. Sliced about 1/2 inch thick and greilled, it makes a
delightful appetizer. It is also used in a superb oyster and andouille
gumbo poplular in Laplace, a Cajun town about 30 miles from New
Orleans that calls itself the Andouille Capital of the World. (about 6
pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Soak the casing
about an hour in cold water to soften it and to loosen the salt in
which it is packed. Cut into 3 yard lengths, then place the narrow end
of the sausage stuffer in one end of the casing. Place the wide end of
the stuffer up against the sink faucet and run cold water through the
inside of the casing to remove any salt. (Roll up the casing you do
not intend to use; put about 2 inches of coarse salt in a large jar,
place the rolled up casing on it, then fill the rest of the jar with
salt. Close tightly and refrigerate for later use.) Cut the meat and
fat into chunks about 1/2 inch across and pass once through the coarse
blade of the meat grinder. Combine the pork with the remaining
ingredients in a large bowl and mix well with a wooden spoon. Cut the
casings into 26 inch lengths and stuff as follows: Tie a knot in each
piece of casing about 2 inches from one end. Fit the open end over the
tip of the sausage stuffer and slide it to about 1 inch from the wide
end. Push the rest of the casing onto the stuffer until the top
touches the knot. (The casing will look like accordian folds on the
stuffer.) Fit the stuffer onto the meat grinder as directed on the
instructions that come with the machine, or hold the wide end of the
stuffer against or over the opeoning by hand. Fill the hopper with
stuffing. Turn the machine on if it is electric and feed the
stuffing gradually into the hopper; for a manual machine, push the
stuffing through with a wooden pestle. The sausage casing will fill
and inflate gradually. Stop filling about 1 1/4 inches from the funnel
end and slip the casing off the funnel, smoothing out any bumps
carefully with your fingers and being careful not to push the stuffing
out of the casing. Tie off the open end of the sausage tightly with a
piece of string or make a knot in the casing itself. Repeat until all
the stuffing is used up. To cook, slice the andouille 1/2 inch thick
and grill in a hot skillet with no water for about 12 minutes on each
side, until brown and crisp at the edges. From: Ellen Cleary From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 355
Calories From Fat: 258
Total Fat: 28.6g
Cholesterol: 85.1mg
Sodium: 1042.8mg
Potassium: 391.6mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 21.5g

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