• Recipes was:This is Discouraging

    From Dave Drum@1:229/452 to Sean Dennis on Tue Jul 20 20:15:06 2021
    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

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    MMMMM

    ... Good food is very often, even most often, simple food.
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