ANDOUILLE-Chef Folse

* 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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