ANDOUILLE RECIPE
2 1/2 pounds boneless pork butt, 1/2-inch pieces
1/2 pound pork fat, cut into pieces
1/4 cup Essence, recipe follows
2 tablespoons paprika
1 tablespoon minced garlic
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
3/4 teaspoon file powder
3/4 teaspoon chili powder
3/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin
Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file,
chili powder, red pepper, and cumin in a large bowl and mix well. Pass through
a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to
a food processor and process until finely ground.) Transfer to a large bowl,
cover tightly with plastic wrap, and refrigerate overnight.
To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2
teaspoons of the mixture. Adjust seasoning, to taste.
Using the sausage attachment on a mixer, stuff the meat into the casings, if
being used. Twist and tie off to make 4-inch sausages. Alternately, shape into
patties.
Preheat a home smoker to 250 degrees F. Smoke the sausage for 11/2 hours.
Remove from the smoker and use as desired.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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