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Andouille SausageMain Dishes & Casseroles
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Submitted by Dale Carter
on Tuesday, May 17, 2005
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| Makes: | 5 servings |
| Prep Time: | 45 minutes |
| Cook Time: | 3 hours, 0 minutes |
| Ready In: | 3 hours, 45 minutes |
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This homemade Andouille sausage is the real thing, and it IS spicy! It's great for seasoning beans and gumbo; or use it in anything else that calls for smoked sausage. I use pecan or hickory wood for the smoke, but any fruit wood would do. |
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| Ingredients |
| 5 pounds pork shoulder |
1/2 cup dry red wine or water |
| 1/3 cup chopped garlic |
6 tsp salt |
| 3 tbsp ground Ancho chili |
2 tbsp onion powder |
| 1 tbsp sugar |
1 tbsp each of red pepper flakes and paprika |
| 1 tbsp cracked black pepper |
4 tsp Pequin pepper |
| 1 1 /2 tsp file' powder |
1 tsp cayenne pepper |
| 1 tsp mace |
1 tsp dried thyme |
| hog casings |
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| | | Directions | 1.Grind the meat through the fine plate of the grinder. Put in the refrigerator to keep chilled.
2.Put the garlic and wine into blender or food processor and process until well chopped.
3.Put other ingredients into a spice mill and grind until fine.
4.Add spices and garlic mixture to the meat and mix well.
5.Stuff meat mixture into casings, and leave as a rope or tie off every 10 inches, as you prefer.
6.Cool smoke(150 degrees)for two hours, then raise the temperature to 170 degrees until the internal temperature of the meat is 150 degrees.
7.This freezes well. Note: this sausage is only smoked, so be sure to cook it before eating.
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