Bigwheel's Genuine Coonass Andouille

13 lbs. Boston Butt
1 cup fresh minced garlic (from the jar)
1/2 cup coarse black pepper
2 T. granulated garlic
2 T. onion powder
4 T. salt
1 T. MSG
1 T. Tender Quick
3 T. dried parsley flakes
4 T. cayenne pepper
2 T. ground Thyme
1 bottle Shiner Bock Beer
1 pair of well cleaned Raccoon hindquarters (optional)
water

Combine all spices with beer and water to equal 1 1/2 quarts of liquid.
Chill the spiced liquid while you cut and debone the meat to fit the
grinder. Add liquid to meat mixing well. Run meat through coarse grinder
plate and mix it up again. Stuff into medium hog guts and tie into one foot
links. Allow links to rest uncovered in the ice box overnight shuffling
occasionally so all links get some air. Next day smoke heavy at 175 degrees
with oak, pecan, and mesquite to internal temp of 155.

=
~~11/03 follow up, three years later~~
Hey Dave...I feel your pain on that Lobster. Never could afford enough to
experiment making sausage with..but it is one of my favorite food groups
along with a steak on special occasions.  The Coonass Andouille recipe I
posted is a shameless clone of Chef Folse's original recipe along with a few
tweaks which I think helped it a bit..but the only way to tell is to make it
both ways.  The hotlink recipe was an evolver. Have noted if you want to add
some beef..as long as you keep it around 20% fat level and less than about
50% of the total mix..cant tell much difference..only the more beef you add
will give you a little firmer bite..till you get to 100% where it turns to a
fair but toothsome summer sausage.

bigwheel

=

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



12:50 AM 3/20/98
rfc

Andouille is the Cajun smoked sausage so famous nationally today. 
Made with pork butt, shank and a small amount of pork fat, this 
sausage is seasoned with salt, cracked black pepper and garlic.  The 
andouille is then slowly smoked over pecan wood and sugar cane.  True 
andouille is stuffed into the beef middle casing which makes the 
sausage approximately one and a half inches in diameter.  When smoked,
it becomes very dark to almost black in color.  It is not uncommon 
for the Cajuns to smoke andouille for seven to eight hours at 
approximately 175 degrees.

Traditionally, the andouilles from France were made from the large 
intestines and stomach of the pig, seasoned heavily and smoked.  In 
parts of Germany, where some say andouille originated, the sausage 
was made with all remaining intestines and casings pulled through a 
larger casing, seasoned and smoked.  It was served thinly sliced as 
an hors d'oeuvre.

It is interesting to note that the finest andouille in France comes 
from the Brittany and Normandy areas.  It is believed that over half 
of the Acadian exiles who came to Louisiana in 1755 were originally 
from these coastal regions.

5 pounds pork butt              
1/2 pound pork fat              
1/2 cup chopped garlic        
1/4 cup cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing (see butcher or specialty shop)

Cube pork butt into one and a half inch cubes.  Using a meat grinder 
with four one quarter inch holes in the grinding plate, grind pork 
and pork fat.  If you do not have a grinding plate this size, I 
suggest hand cutting pork butt into one quarter inch square pieces.

Place ground pork in large mixing bowl and blend in all remaining 
ingredients.  Once well blended, stuff meat into casings in one foot 
links, using the sausage attachement on your meat grinder.  Tie both 
ends of the sausage securely using a heavy gauge twine.

In your homestyle smoker, smoke andouille at 175-200 degrees F for 
approximately four to five hours using pecan or hickory wood.  The 
andouille may then be frozen and used for seasoning gumbos, white or 
red beans, pastas or grilling as an hors d'oeuvre.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

As some have said, tasso is not a sausage, but rather a smoked
pork product, highly seasoned before smoking.  It is not really
meant for eating, but rather for seasoning, and can be used in 
just about anything.  We've been making the following tasso recipes
for about 8 or 9 years, and now have to supply all our family and
friends as they no longer like any other tasso.  You use very little
of it (mayble 1 to 3 tablespoons in a recipe) so we freeze the pieces
of tasso wraped in plastic wrap and then collected in a freezer bag.
This allows us to easily bestow some on a guest, and allows us to
defrost small amounts in the fridge.  We usually have a piece or two
waiting for use in the fridge.  Easy to make and reaps wonderful
rewards in flavor.  

 ************************
    ***** Smoked Tasso *****
    ************************

    Categories: Pork Butt       Smoker          Cajun/Creole   

    Calories     per serving:             Number of Servings:  10
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       4        lb    pork butt                                         
       1/4      cup   cayenne pepper                                    
       1/2      cup   Worcestershire sauce                              
       1/4      cup   cracked black pepper                              
       1        Tbsp  Louisiana Gold Pepper Sauce                       
       1/4      cup   salt                                              
       1/4      cup   brown sugar                                       
       1/2      cup   granulated garlic                                 

    DIRECTIONS  ------------------------------------------------------------

         Cut pork butt into 1/2-inch thick strips.  Place on a baking pan 
    and season with Worcestershire and Louisiana Gold sauces.  Once       
    liquids are well blended into meat, add all remaining ingredients. Mix
    well into meat to ensure that each piece is well coated with the      
    seasoning mixture.  Cover with clear wrap and refrigerate overnight.  
        Using a home style smoker, and using briquettes flavored with     
    pecan wood and sugar cane strips if possible, smoke tasso at 175-200F 
    for 2-1/2 hours. Once cooked, tasso may be frozen or used to season   
    gumbos, vegetables, or a great pot of white or red beans.             
                                                                          
    COMMENT FROM JOHN FOLSE:                                              
        Tasso is yet another example of the Cajun and Creole desire for   
    unique flavor in a recipe. Tasso is a dried smoked product that is    
    seasoned with cayenne pepper, garlic and salt and heavily smoked. The 
    word tasso is believed to have come from the Spanish word "tasajo"    
    which is dried, cured beef.  Although this delicacy is often thinly   
    sliced and eaten alone, it is primarily used as a pungent seasoning   
    for vegetables, gumbos and soups.                                     
        Today in South Louisiana, tasso is becoming a popular seasoning   
    for new and creative dishes.  It has also gained wide acclaim as an   
    hors d'oeuvre served with dipping sauces or fruit glazes.    At       
    Lafitte's Landing Restaurant, we have incorporated tasso into our     
    cream sauces and compound butters to create a new taste unheard of in 
    classical cooking.  [Is great in pasta dishes, IMHO.]                 
                                                                          
    Recipe from "The Evolution of Cajun & Creole Cuisine" by Chef John    
    Folse.      

~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: "Wendy Hufnagel" <whufnagel@shadowlink.net>

Sorry Max...got carried away with other projects this weekend and never did
get you the recipe for Andouille...this one is courtesy of Emeril Lagasse
and is a great tasting mix...if you're interested in my tips from my
sausage-making experiments, let me know and I will send those also...I do it
a little different (and I think more efficiently) than Emeril did on TVFN.

ANDOUILLE

1 boneless pork butt, about 5#, cut into 1" pieces
1/2 c Rustic Rub (see recipe below)
1 1/2 t chili powder
1/4 c paprika (good quality)
1 1/2 t file powder (ground sassafras)
3 t freshly ground black pepper
1 t cumin
1 1/2 t crushed red pepper flakes
2 t garlic powder
2 t kosher salt
1/4 c chopped garlic

In a mixing bowl, toss the pork and all other ingredients together.  Cover
and refrigerate for 24 hours.  Prepare the smoker.  Remove the meat mixture
from the refrigerator and pass the meat through a meat grinder with a 1/2"
die attachment (the largest of the KitchenAid grinder dies).  Remove half of
the meat and pass through the grinder a second time using the smaller hole
die.  Mix all of the ground meat together.  Depending on your preference,
either stuff into 1 1/2" hog casings or make patties, or some of each,
whatever you prefer.  Smoke for 30 minutes.  Remove from the smoker and
cool.  Freezes well.

RUSTIC RUB

8 T paprika
3 T cayenne
5 T freshly ground black pepper
6 T garlic powder
3 T onion powder
6 T salt
2 1/2 T dried oregano
2 1/2 T dried thyme

Combine all ingredients.  Store in airtight container for up to 3 months.
Can be used to season meats, poultry or fish as well.

~~~~~~~~~~~~~~~~~~~~~~~
John Folse

Andouille is the Cajun smoked sausage so famous nationally today. made with pork butt, shank and a small amount ofpork fat, this sausage is seasoned with salt, cracked black pepper andgarlic. The andouille is then slowly smoked over pecan wood and sugarcane. True andouille is stuffed into the beef middle casing whichmakes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours atapproximately 175 degrees.Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. Inparts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre.It is interesting to note that the finest andouille in France comesfrom the Brittany and Normandy area. It is believed that over half ofthe Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions. 

INGREDIENTS:
5 pounds pork butt
1/2 pound pork fat 
1/2 cup chopped garlic
1/4 cup cracked black peppercorns
2 tbsps cayenne pepper
1 tbsp dry thyme
6 feet beef middle casing (see butcher or speciality shop)

METHOD: Cube pork butt into one and a half inch cubes. Using a meatgrinder with four one quarter inch holes in the grinding plate, grindpork and pork fat. If you do not have a grinding plate this size, Isuggest hand cutting pork butt into one quarter inch square pieces.Place ground pork in large mixing bowl and blend in all remainingingredients. Once well blended, stuff meat into casings in one footlinks, using heavy guage twine. In your home style smoker, smokeandouille at 175-200 degrees F for approximately four to five hours.The andouille may then be frozen and used for seasoning gumbos, whiteor red beans, pastas or grilling as an hors d'oeuvre. PREP TIME: 6 Hours Makes: 5 12-inch links
=x=x=x=x=x


ANDOUILLE 
1 1/2 each Yards large sausage casing About 2-3 inches wide 
4 pound Lean fresh pork 
2 pound Pork fat 
3 1/3 tablespoon Finely minced garlic
 2 tablespoon Salt 
1/2 teaspoon Freshly ground black pepper 
1/8 teaspoon Cayenne 
1/8 teaspoon Chili powder 
1/8 teaspoon Mace 
1/8 teaspoon Allspice 
1/2 teaspoon Dried thyme
 1 tablespoon Paprika 
1/4 teaspoon Ground bay leaf 
1/4 teaspoon Sage 

Smoked Andouille was a great favorite in nineteenth-century New Orleans. This thickCajun sausage is made with lean pork and pork fat and lots fo garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful appetizer. It is alsoused in a superb oyster and andouille gumbo poplular in Laplace, a Cajun townabout 30 miles from New Orleans that calls itself the Andouille Capital of theWorld. (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Soak thecasing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of thesausage stuffer in one end of the casing. Place the wide end of the stuffer upagainst the sink faucet and run cold water through the inside of the casing toremove any salt. (Roll up the casing you do not intend to use; put about 2inches of coarse salt in a large jar, place the rolled up casing on it, thenfill the rest of the jar with salt. Close tightly and refrigerate for lateruse.) Cut the meat and fat into chunks about 1/2 inch across and pass oncethrough the coarse blade of the meat grinder. Combine the pork with theremaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece ofcasing about 2 inches from one end. Fit the open end over the tip of thesausage stuffer and slide it to about 1 inch from the wide end. Push the restof the casing onto the stuffer until the top touches the knot. (The casingwill look like accordian folds on the stuffer.) Fit the stuffer onto the meatgrinder as directed on the instructions that come with the machine, or holdthe wide end of the stuffer against or over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed thestuffing gradually into the hopper; for a manual machine, push the stuffingthrough with a wooden pestle. The sausage casing will fill and inflategradually. Stop filling about 1 1/4 inches from the funnel end and slip thecasing off the funnel, smoothing out any bumps carefully with your fingers andbeing careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casingitself. Repeat until all the stuffing is used up. To cook, slice the andouille1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. From: Ellen Cleary 

=x=x=x=x=x=x=x=x=x=x

Andouille (pronounced "ahn-DOO-wee") is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.

Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre.

It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.


5 pounds pork butt 
1/2 pound pork fat 
1/2 cup chopped garlic 
1/4 cup cracked black pepper 
2 tablespoons cayenne pepper 
1 tablespoon dry thyme 
4 tablespoons salt 
6 feet beef middle casing (see butcher or specialty shop) 

Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.
Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine.

In your homestyle smoker, smoke andouille at 175-200F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.

Recipe by:
Chef John Folse
Louisiana's Premier Products
2517 South Philippe Avenue
Gonzales, LA 70737
(504) 644-6000




