Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ea Yds large sausage casing, 1/8 t Cayenne
-approximately (about 2-3 1/8 t Chili powder
Inches wide) 1/8 t Mace
4 lb Lean fresh pork 1/8 t Allspice
2 lb Pork fat 1/2 t Thyme - dried
3 1/3 T Garlic cloves - finely 1 T Paprika
-minced 1/4 t Bay leaf - ground
2 T Salt 1/4 t Sage
1/2 t Black pepper - freshly 5 t Liquid hickory smoke
-ground

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 grilled, 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.

Yield:(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)
Source: Ellen Cleary

Calories per serving: Number of Servings: 6 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By FRED TOWNER On 10-20-94

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