Text 8768, 96 rader
Skriven 2014-01-14 04:18:00 av DAVE DRUM (1:123/140)
Ärende: Chile 5133
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Andouille Sausage
 Categories: Cajun, Pork, Chilies, Preserving
      Yield: 20 Servings
 
  1 1/2    Yards large sausage casing;
           - about 2-3 inches wide
      4 lb Lean fresh pork
      2 lb Pork fat
  3 1/3 tb Finely minced garlic
      2 tb Salt
    1/2 ts Fresh ground black pepper
    1/8 ts Cayenne; or more
    1/8 ts Chilli spice; or more
    1/8 ts Mace
    1/8 ts Allspice
    1/2 ts Dried thyme
      1 tb Paprika
    1/4 ts Ground bay leaf
    1/4 ts Sage
           Colgin's Liquid Hickory
           - Smoke
 
  Andouille was a great favorite in nineteenth-century
  New Orleans. This thick Cajun sausage is made with
  lean pork and pork fat and lots of garlic. Sliced
  about 1/2 inch thick and greilled, it makes a
  delightful appetizer. It is also used in a superb
  oyster and andouille gumbo poplular in Laplace, a
  Cajun town about 30 miles from New Orleans that calls
  itself the Andouille Capital of the World.
  
  Soak the casing about an hour in cold water to
  soften it and to loosen the salt in which it is
  packed. Cut into 3 yard lengths, then place the
  narrow end of the sausage stuffer in one end of the
  casing. Place the wide end of the stuffer up against
  the sink faucet and run cold water through the inside
  of the casing to remove any salt. (Roll up the casing
  you do not intend to use; put about 2 inches of coarse
  salt in a large jar, place the rolled up casing on it,
  then fill the rest of the jar with salt. Close tightly
  and refrigerate for later use.)
  
  Cut the meat and fat into chunks about 1/2" across and
  pass once through the coarse blade of the meat grinder.
  
  Combine the pork with the remaining ingredients in a
  large bowl and mix well with a wooden spoon.
  
  Cut the casings into 26 inch lengths and stuff as
  follows: Tie a knot in each piece of casing about 2"
  from one end. Fit the  open end over the tip of the
  sausage stuffer and slide it to about 1" from the wide
  end. Push the rest of the casing onto the stuffer until
  the top touches the knot. (The casing will look like
  accordian folds on the stuffer.)
  
  Fit the stuffer onto the meat grinder as directed on
  the instructions that come with the machine, or hold
  the wide end of the stuffer against or over the opening
  by hand. Fill the hopper with stuffing. Turn the machine
  on if it is electric  and feed the stuffing gradually
  into the hopper; for a manual machine, push  the
  stuffing through with a wooden pestle.
  
  The sausage casing will fill and inflate gradually.
  Stop filling about 1 1/4" from the funnel end and slip
  the casing off the funnel, smoothing out any bumps
  carefully with your fingers and being careful not to
  push the stuffing out of the casing.
  
  Tie off the open end of the sausage tightly with a
  piece of string or make a knot in the casing itself.
  
  Repeat until all the stuffing is used up.
  
  Makes:  about 6 pounds of 20 inch sausages, 3 to 3 1/2
  inches thick.
  
  To cook, slice the andouille 1/2" thick and grill in
  a hot skillet with no water for about 12 minutes on
  each side, until brown and crisp at the edges.
  
  From: Ellen Cleary
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
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... No meal is complete without leftovers.
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