Cajun-style Andouille Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Minced garlic,
2 tbsp: Kosher salt,
1 tbsp: Freshly ground black pepper,
1 tsp: Red pepper flakes,
2 tsp: Cayenne,
3 tbsp: Paprika,
1/4 tsp: Ground mace,
1/2 tsp: Dried thyme,
2 tbsp: Sugar,
5 lbs: Pork butt, fat and lean
Separated, cut into 2 inch
Cubes,
1/2 cup: Cold water,
1 1/2 tsp: Liquid smoke,
Medium or wide hog casings,
Directions:
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. Dont let them shrivel. Use
immediately or freeze. Makes about 5 pounds. Adapted from "Hot Links
and Country Flavors" by Bruce Aidells and Denis Kelly.
Source from luhu.jp
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. Dont let them shrivel. Use
immediately or freeze. Makes about 5 pounds. Adapted from "Hot Links
and Country Flavors" by Bruce Aidells and Denis Kelly.
Source from luhu.jp