Text 13740, 88 rader
Skriven 2007-04-04 21:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: andouille
=================
 -=> Quoting Mark Lewis to Michael Loo <=-

 MLoo> There's a famous family of sausages in France called "andouille"
 MLoo> and "andouillette"; these are made with innards and can smell
 MLoo> rather interesting. 

 ML> are these the ones that i hear emril and others pronouncing like "ahn
 ML> dewy" or some such??

The recipe changed when it left France and came to Cajun country....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Andouille > Chef John Folse, the Ultimate Source
 Categories: Cajun, Sausage, Pork, Smoked, Chilies
      Yield: 5 pounds
 
      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
 
  Chef Folse said he is a regular visitor to The Creole and Cajun Recipe
  Page, and to say I am honored may well be the understatement of the
  century. Many thanks to Chef Folse for passing this along.
  
  From: airman@stlnet.com (Spock)
  
  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 attachment 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
  
  From: Dave Date: 27 Feb 97 Around The World Recipes List
 
MMMMM


Cheers

Jim, in Yellowknife




... If a German can stuff it in an intestine he will make a sausage of it
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)