Recipe 4 All: Cajun-Style Andouille Recipe — Every recipe in the World on this site.

Recipe 4 All: Cajun-Style Andouille Recipe

Cajun-Style Andouille

Yield: 10 servings
2tablespoon Minced garlic
2tablespoon Kosher salt
1tablespoon Freshly ground black pepper
1teaspoon Red pepper flakes
2teaspoon Cayenne
3tablespoon Paprika
¼teaspoon Ground mace
½teaspoon Dried thyme
2tablespoon Sugar
5lb Pork butt, fat and lean
  Separated, cut into 2 inch
½cups Cold water
teaspoon Liquid smoke
  Medium or wide hog casings

Mix the garlic, salt, spices, and thyme with the sugar in a small bowl. Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture. Cover and refrigerate overnight. Grind the fat in a meat grinder fitted with a ¼-inch plate. Grind the lean meat using a 3/8-inch plate. Mix the meat and fat together in a large bowl, stir the liquid smoke into the cold water and add to the meat. Knead until the water is absorbed and the spices well blended. Stuff the mixture into the hog casings. Dry for 2 hours uncovered in the refrigerator. Hot-smoke in a covered barbeque or smoker at about 250 degrees for 2½ to 3 hours. Don't let them shrivel. Use immediately or freeze. Makes about 5 pounds. Adapted from "Hot Links Kerns Date: 06 Jan 94

Your Cajun-Style Andouille is ready. Good luck!

Related recipes: Sausage, Pork, Cajun, Smoker

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