Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 Finely minced garlic
2 tb Salt
1/2 ts Freshly ground black pepper
1/8 ts Cayenne
1/8 ts Chili powder
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 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 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: Sharon Stevens Date: 25 Apr 94 From: Dale Shipp
Date: 06-27-96

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