1 1/2 each yards large sausage casing,
1 about 2-3 inches wide
4 lb lean fresh pork
2 lb pork fat
3 1/3 tbsp finely minced garlic
2 tbsp salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne
1/8 tsp chili powder
1/8 tsp mace
1/8 tsp allspice
1/2 tsp dried thyme
1 tbsp paprika
1/4 tsp ground bay leaf
1/4 tsp sage 5
1 colgin's liquid hickory smok
Andouille was a great favorite in nineteenth-century New Orleans. This
thick Cajun sausage is made with lean pork and pork fat and lots fo
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.
(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)
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
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
to Ethnic Recipes
Food Tips of the Week
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
The case against low carbohydrate diets
Its all the rage, but it is truly safe and healthy for you?
Eating more animal-based products could lead into increased consumption of saturated fat and cholesterol, which some authorities believe will increase the probability of heart disease.
Most of the negative side effects stated, such as feeling tired, constipation, diarrhea, or bad headaches seem to pass quickly, but critics contend that low carbohydrate diets are not without permanently harmful side effects.
Foods rich in lycopene
(includes guava, red bell peppers & tomato puree)
The phytochemical lycopene is a non-synthetic coloring agent and one of the phytochemical group known as 'carotenids'. It is the reason for the red hue of many food types.
Intrestingly, unlike numerous healthy agents, this useful phytochemical is not damaged if it is cooked, rather it is actually improved by being heated.
Lycoprene's most interesting advantage is that it works as an antioxidant and seems to be of use in the battle to lower the risk of cancer.
Lycopene is the strongest quencher of singlet oxygen, which is correlated with skin aging. It is also thought by many experts to block the progression of diseases affecting arterial blood vessels.
Andouille Recipe from Recipes 4U
You no longer need to spend money on overpriced recipe cook books or pricey meals out in posh restaurants, just search out and print the recipe that you have chosen and commence cooking a good meal to delight your family in the comfort of your own kitchen