Andouille by TJ Buffalo
Thread:
http://forum.sausagemaking.org/viewtopic.php?t=3520I've used Chef John Folse's andouille recipe several times; it's quite good but extremely hot. Another other person has a good site on NOLA cooking and has his recipe and rundown on making andouille at
http://www.nolacuisine.com/category/rec ... ing-meats/ Here's Folse's recipe:
Andouille - Chef John Folse's (Cajun
Sausage)
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 (from butcher)
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 home-style smoker, smoke andouille at 175-200F 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. - - - - - - - - - - - - - - - - - - NOTES : 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 175F. 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.