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Recipe Name: Andouille Sausage #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 20

Ingredients:
1 1/2 Yards large sausage casing
About 2-3 inches wide
4 Pound(s) Lean fresh pork
2 Pound(s) Pork fat
3 1/3 Tablespoon(s) Finely minced garlic
2 Tablespoon(s) Salt
1/2 Teaspoon(s) Freshly ground black pepper
1/8 Teaspoon(s) Cayenne
1/8 Teaspoon(s) Chili powder
1/8 Teaspoon(s) Mace
1/8 Teaspoon(s) Allspice
1/2 Teaspoon(s) Dried thyme
1 Tablespoon(s) Paprika
1/4 Teaspoon(s) Ground bay leaf
1/4 Teaspoon(s) Sage 5
Colgin's Liquid Hickory, Colgin's Liquid Hickory
Smoke
Directions:
di2@delphi.com (Diana Rattray) 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 inch thick
and greilled, 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 inches 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 inch 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
inch 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 inch 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 or over the opeoning by hand. Fill the hopper with stuffing.
Turn the machine on if it is electric and feed the stuffing gradually
into the hopper; for a manual machine, push the stuffing through with
a wooden pestle. The sausage casing will fill and inflate gradually.
Stop filling about 1 1/4 inches 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 inch thick and grill in a
hot skillet with no water for about 12 minutes on each side, until
brown and crisp at the edges. From: Ellen Cleary (makes about 6
pounds of 20 inch sausage, 3 to 3 1/2 inches thick) CHILE-HEADS
ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 355
Calories From Fat: 258
Total Fat: 28.6g
Cholesterol: 85.1mg
Sodium: 1042.8mg
Potassium: 391.6mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 21.5g


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