Text 57, 97 rader
Skriven 2006-04-07 00:10:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Huxley 477
======================
 -=> On 04-06-06  10:23,  Michael Loo <=-
 -=> spoke to Dale Shipp about Huxley 477 <=-

 DS> We are not sausage makers, so I can't judge how this might turn
 DS> out -- but it does seem to (a) have decent looking ingredients and
 DS> (b) not any stuff that the timid would call "wierd".

 ML> I beg to differ ... in the optional ingredients. But the basic
 ML> recipe looks okay.
 
 DS> Title: Beef Salami
 ML> ...
 DS> 2/3 c  Grated parmesan

 ML> Ooog - adding a landmine there, are we.

  Whoops -- I did not see that.   I looked at the meat and spices, but
  missed the cheese (in a sausage????).   I agree that for you it would
  be an unpleasant surprise.   Would you have detected it in time?

  Here -- take this one instead.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Andouille >  Chef John Folse, the Ultimate Source
 Categories: Cajun, Sausage, Beef, Pork, Smoked
      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 approx-
  imately 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
  
  From: Jim Weller                      Date: 08-05-00
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:16:10, 06 Apr 2006
___ Blue Wave/DOS v2.30

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