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Recipe Name: Andouille-chef Folse Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
5 Pound(s) Pork butt
1/2 Pound(s) Pork fat
1/2 Cup(s) Chopped garlic
1/4 Cup(s) Cracked black pepper
2 Tablespoon(s) Cayenne pepper
1 Tablespoon(s) Dry thyme
4 Tablespoon(s) Salt
6 Feet beef middle casing, see
butcher or
Specialty shop), Specialty shop
Directions:
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. Recipe by:
Chef John Folse Louisiana's Premier Products 2517 South Philippe
Avenue Gonzales, LA 70737 (504) 644-6000 Recipe by: : Chef John
Folse- Louisiana's Premier Products Posted to MM-Recipes Digest V4 #6
by valerie@nbnet.nb.ca (valerie) on Feb 07, 1999

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7022
Calories From Fat: 4356
Total Fat: 473.3g
Cholesterol: 2344mg
Sodium: 32792.4mg
Potassium: 9350.7mg
Carbohydrates: 34.7g
Fiber: 5.9g
Sugar: 1.8g
Protein: 619.6g


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