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

5 Pound(s) Pork butt, cut into 2-inch
1 Tablespoon(s) Cracked black pepper
2 Teaspoon(s) Cayenne pepper
3 Tablespoon(s) Paprika
2 Tablespoon(s) Kosher salt
2 Tablespoon(s) Garlic, munced
1 Teaspoon(s) Red pepper flakes
1/4 Teaspoon(s) Mace, ground
1/2 Teaspoon(s) Thyme, dreid ground
2 Tablespoon(s) Sugar
1/2 Cup(s) Cold water
6 Feet wide hog casings
Mix the garlic, salt, spices and sugar in a small bowl. Separate meat
and fat into two bowls and rub each thoroughly with the spice mixture.
Cover and let sit overnight in refrigerator. Grind the fat in the meat
grinder fitted with a 1/4 inch plate. Grind the lean meat using the
3/8 inch plate. Mix the meat in a bowl, add the cold water and knead
until water is absorbed and the spices are well blended. Stuff the
mixture into wide hog casings. Dry sausages in a cool place for 2
hours and hot smoke. Ready to eat after hot smoking. If cold smoking,
you must add 1 teaspoon of commercial curing salts to the spice
mixture. Cold smoked sausages must be cooked before eating. Recipe
by: Bruce Aidells - Hot Links and Country Flavors Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 307
Calories From Fat: 179
Total Fat: 19.4g
Cholesterol: 110mg
Sodium: 736mg
Potassium: 446.9mg
Carbohydrates: 2g
Fiber: <1g
Sugar: 1.4g
Protein: 29.5g

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