Sean Dennis wrote to Dave Drum <=-
A nice Canadian lady named Sharon Stevens had a dispute with an A.R. moderator (I think Joanne Pierce). And since no one ever wins in an argument with a moderator she started Home_Cooking. It never was as
big as Cooking but was, certainly, a nice alternative.
I recognize Sharon's name through discussions in the echo over the
years.
I also have several dozen (if not hundreds) of her recipes, courtesy of Jim.
And about 20 from me (prolly dupes).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Andouille Sausage
Categories: Pork, Sausages, Chilies, Herbs, Preserving
Yield: 6 Pounds
1 1/2 Yards large sausage casing;
- approximately - about 2-3
- inches wide
4 lb Lean fresh pork
2 lb Pork fat
3 1/3 tb Fine minced garlic
2 tb Salt
1/2 ts Fresh ground black pepper
1/8 ts Cayenne
1/8 ts Chilli spice
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
5 ts 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"
thick and grilled, 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" 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" lengths and stuff as follows:
Tie a knot in each piece of casing about 2 inches 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/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; if using a manual
machine, push the stuffing through with a wooden dowel.
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.
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.
Yields about 6 pounds of 20 inch sausage, 3" to 3 1/2"
thick.
From: Sharon Stevens; 25 Apr 94
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Good food is very often, even most often, simple food.
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