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                           ANDOUILLE-Chef Folse

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       lb           Pork butt
     1/2   lb           Pork fat
     1/2   c            Chopped garlic
     1/4   c            Cracked black pepper
   2       tb           Cayenne pepper
   1       tb           Dry thyme
   4       tb           Salt
   6                    Feet beef middle casing (see
                        -butcher or
                        Specialty shop)

  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
 


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