Cajun-Style Andouille

* Exported from MasterCook *

CAJUN-STYLE ANDOUILLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Pork
Cajun

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Minced garlic
2 tb Kosher salt
1 tb Freshly ground black pepper
1 t Red pepper flakes
2 ts Cayenne
3 tb Paprika
1/4 ts Ground mace
1/2 ts Dried thyme
2 tb Sugar
5 lb Pork butt, fat and lean
Separated, cut into 2 inch
Cubes
1/2 c Cold water
1 1/2 ts Liquid smoke
Medium or wide hog casings

Mix the garlic, salt, spices, and thyme with the sugar
in a small bowl. Separate the meat and fat into 2
bowls, and rub each thoroughly with the spice mixture.
Cover and refrigerate overnight. Grind the fat in a
meat grinder fitted with a 1/4-inch plate. Grind the
lean meat using a 3/8-inch plate. Mix the meat and
fat together in a large bowl, stir the liquid smoke
into the cold water and add to the meat. Knead until
the water is absorbed and the spices well blended.
Stuff the mixture into the hog casings. Dry for 2
hours uncovered in the refrigerator. Hot-smoke in a
covered barbeque or smoker at about 250 degrees for 2
1/2 to 3 hours. Don't let them shrivel. Use
immediately or freeze. Makes about 5 pounds. Adapted
from "Hot Links and Country Flavors" by Bruce Aidells
and Denis Kelly.



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