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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Andouille Recipe

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This recipe for Andouille is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 -200º 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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