"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Andouille Recipe

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This recipe for Andouille, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Bourgeois
Added: Thursday, April 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5# Pork Butt (coarsely chopped ) or Heavy ground
1/2 lb.Pork Fat
1/2 cup Garlic Powder
1/4 cup Black Pepper
2 tbsp spoons red pepper
1/2 tbsp Thyme
4 tbsp salt
1/4 tsp cure
6 ft middle or center casing (1 1/2-2 inch)

Directions:
Directions:
Chop or heavy grind pork and fat.
Place in a deep pan and season with the garlic powder, black pepper, red pepper, thyme, salt and cure. Mix well until all seasoning is disbursed.
Stuff in casing, (1lb is about 1ft of casing.)
Place in smoker and smoke 180 -200 for approximately 5 hours.
Remove from smoker and rinse.

Personal Notes:
Personal Notes:
Cure and Casing can be purchased at your local butcher shop.

 

 

 

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