*  Exported from  MasterCook  *
 
                            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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