Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Andouille - Richard's

none

5 pounds pork, fat and lean separated
2 teaspoons garlic powder
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 teaspoon red pepper flakes
2 teaspoons cayenne
3 tablespoons paprika
1/2 teaspoon ground mace
1 teaspoon thyme
2 tablespoons sugar
1 teaspoon Prague powder #1
3/4 cup cold water
1/2 cup soy concentrate
wide hog casings

Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch plate. Dissolve Prague powder in water to ensure even distribution. Mix all ingredients, except casings, well. Stuff into casings and twist at 12 inch intervals to form links. Hang sausages in front of a fan in a cool place overnight to dry. Smoke at less than 140F for 6 to 8 hours. Refrigerate until firm. Freezes well. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster