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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Ish who wrote (4632)	6/24/2001 12:20:49 PM
From: PatiBob	Read Replies (2) \| Respond to of 25073

Ish, you don't know what your missing. I happen to like it best above other sausage because it's what I was raised on. This is one of the best recipe's I've found by far for traditional andouille and it's compliments of Chef John Folse 5 pounds pork butt 1/2 pound pork fat 1/2 cup chopped garlic 1/4 cup cracked black pepper 2 tablespoons cayenne pepper 1 tablespoon dry thyme 4 tablespoons salt 6 feet beef middle casing (see butcher or specialty shop) 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°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.