Andouille-Chef Folse Recipe
Recipe
Ingredients
5 lb pork butt
1/2 lb pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 tbsp cayenne pepper
1 tbsp dry thyme
4 tbsp salt
6 feet beef middle casing (see butche, r or
1 specialty shop)
Recipe
Preparation
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 175 degrees. 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. It is interesting to note
that the finest andouille in France comes from the Brittany and
Normandy areas. It is believed that over half of the Acadian exiles
who came to Louisiana in 1755 were originally from these coastal
regions. 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 attachement on your meat grinder. Tie both
ends of the sausage securely using a heavy gauge twine. In your
homestyle smoker, smoke andouille at 175-200 degrees F 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. Recipe by: Chef
John Folse Louisiana's Premier Products 2517 South Philippe Avenue
Gonzales, LA 70737 (504) 644-6000
Recipe by: : Chef John Folse- Louisiana's Premier Products
Servings:
1
Back
to Ethnic Recipes
Food Tips of the Week
A few tips on healthy eating
If you enjoy eating, but want to get in shape and improve your overall vitality, then, as most people know, you need to start a thoughtfully prepared well-balanced meal plan. In a perfect world, this needs to contain 5 standard portions of grains, fruit and vegetables daily and embrace the right proportion of food types.
Some low carbohydrate diet pointers:
* You can create really nice smoothies by using low carb yogurt.
Ok, well, you can't really describe it as cooking, but if you really want smoothies you can make them with reduced carbohydrate yogurt and fruit. Of course, you will need to ensure you only make use of fruit that is low in carbs and use the whole fruit as you need the fiber.
Healthy foods with carotenes
(includes parsley, kale and tomato puree)
These plants are rich in the carotenoids believed to play a role in helping prevent cancer, spefically cancer of the lungs. The majority of these also have a low calorie count, so should be a part of every diet.
Andouille-Chef Folse Recipe Category from Recipes 4U
You can now save money on top price recipe cooking books or high nights out in poncy restaurants, all you have to do is search out and print out the recipe that take your fancy and you will soon be preparing a good meal to amaze your family in the convenience of your own home
|
