12:09 AM 3/20/98
fred towner rfc

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    ***** Fred's Andouille Sausage *****
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    Categories: Cajun           Sausage

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

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

       1 1/2    yds   large sausage casing, approximately  (about 2-3
                      inches wide)
       4        lb    lean fresh pork
       2        lb    pork fat
       3 1/3    Tbsp  garlic cloves - finely minced
       2        Tbsp  salt - NOT iodized
       1        Tbsp  black pepper - freshly ground
       1        tsp   cayenne
       1        tsp   chili powder
       1/2      tsp   mace
       1/2      tsp   allspice
       1        Tbsp  thyme - minced
       1        Tbsp  marjoram - minced
       1        Tbsp  paprika
       1/4      tsp   bay leaf - ground
       1/4      tsp   sage
       5        tsp   liquid hickory smoke

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

    Andouille was a great favorite in nineteenth-century New Orleans. This
    thick Cajun sausage is made with lean pork and pork fat and lots of
    garlic.  Sliced about 1/2 inch thick and grilled, it makes a
    delightful appetizer.  It is also used in a superb oyster and
    andouille gumbo poplular in Laplace, a Cajun town about 30 miles from
    New Orleans that calls itself the Andouille Capital of the World.

    Soak the casing 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 the sausage stuffer in one end of the casing.  Place
    the wide end of the stuffer up against the sink faucet and run cold
    water through the inside of the casing to remove any salt. (Roll up
    the casing you do not intend to use; put about 2 inches of coarse salt
    in a large jar, place the rolled up casing on it, then fill the rest
    of the jar with salt. Close tightly and refrigerate for later use.)

    Cut the meat and fat into chunks about 1/2 inch across and pass once
    through the coarse blade of the meat grinder.  Combine the pork with
    the remaining 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 of casing about 2 inches from one end.  Fit the open end
    over the tip of  the sausage stuffer and slide it to about 1 inch from
    the wide end. Push the rest of the casing onto the stuffer until the
    top touches the knot.   (The casing will look like accordian folds on
    the stuffer.)  Fit the stuffer  onto the meat grinder as directed on
    the instructions that come with the  machine, or hold the 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 the stuffing gradually
    into the hopper; for a manual machine, push  the stuffing through with
    a wooden pestle. The sausage casing will fill and inflate gradually.
    Stop filling about 1 1/4 inches from the funnel end and slip the
    casing off the funnel, smoothing out any bumps carefully with your
    fingers and being 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 casing itself. Repeat until all the stuffing is
    used up.

    Age at least overnight, then smoke for several hours using pecan,
    hickory or ash.  (Do NOT use pine).  Throw anything sweet, such as
    cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar
    on the wood before lighting.

    To cook, slice the andouille 1/2 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.

    Yield:(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)

    NOTE:  Lately I've changed the pepper mix a bit to suit my own taste.
    I now use 1 Tbsp cayenne pepper, 1 tsp black pepper and 1 tsp white
    pepper.  I find this gives a much better depth to the flavour.
    (F.H.T.)

    Source: Cajun Fred

    *** Recipe Via Compu-Chef (tm) ***

    ***************************
    ***** Smoked Sausages *****
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    Categories: Cajun           Pork            Sausage

    Calories     per serving:             Number of Servings:  15
    Fat grams    per serving:              Approx. Cook Time: 16:00
    Cholesterol  per serving:                          Marks:

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

       8 1/2    lb    pork - 25%-30% fat - coursely ground
       1/4      cup   salt - plus 1-1/2 Tbsp
       1/4      cup   dried red pepper
       1 1/2    Tbsp  garlic powder
       1        tsp   whie pepper

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

    Serve these spicy deliciously smoky sausages at breakfast, or use in
    jambalaya, gumbo, and in etouffees.  They can also be smothered with
    tomatoes and onions as a main dish, or used to flavor vegetable dishes
    or beans.

    Makes 8-1/2 pounds smoked sausages or about 45 breakfast patties.

    The pork must be coarsely ground (what we call "chili grind."
    Preferably at room temperature.

    Use 1/4 cup plus 1-1/2 tsp crushed dried red pepper for very spicy
    Louisiana link-style sausage: use much less for mild sausage.

    Use pork sausage casings OR, for sausage patties, 4-1/4 tsp powdered
    sage (or to taste).

    Combine all ingredients except casings in a large roasting pan and mix
    well.  Knead 3-4 minutes; include sage if making uncased breakfast
    sausage patties.  Let stand 20 minutes at room temperature to allow
    flavor to develop.  Pinch off a small piece of the mixture, form into
    a tiny patty, fry it to taste the seasonings, and correct seasoning as
    needed.

    Cut the sausage casings into 2-1/2 to 3-foot lengths.  Using a
    sausage-stuffing attachment on the meat grinder or mixer, fill each
    casing until it's firm but not packed.  It may be more convenient to
    fill the casing to only 8 inches, tie it but not cut it, and continue,
    so that you have strings of sausages instead of a single giant.  Tie
    the ends.  Either smoke the sausages the same day or refrigerate them
    and smoke them the next day.

    To smoke the sausages, use a smokehouse, if possible.  Using a
    hardwood like oak, start a very low, smoky fire with no open flame.
    (Do not use charcoal lighter or briquettes.) Drape sausages over a
    wooden dowel (an iron rod is liable to get too hot and break the
    sausages).  Hang the sausages 4-5 feet above the fire.  Tend the coals
    to keep the smoke going, rather than a real fire; if fire flares up,
    slowly sprinkle water or dirt on the coals until flames die down.
    Smoke the sausages at a temperature between 170 and 250 degrees
    (measured by inserting an instant-reading thermometer in any air vent)
    at least 8 hours. If you can, smoke them the next day as well.  Wrap
    all the sausages tightly.  Reserve as many sausages as you will use
    during the next week, and store the rest in the freezer.

    To serve smoked sausages as a meat course, cook in a small amount of
    water (about enough to come halfway up the sausage) until heated
    through.

    From Cookin' with Queen Ida
    ISBN 1-55958-050-X
    Source: Cookin' with Queen Ida

    *** Recipe Via Compu-Chef (tm) ***

    ***************************
    ***** To Make Sausage *****
    ***************************

    Categories: PennDutch       Sausage

    Calories     per serving:             Number of Servings:   0
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

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

       20       lb    pork **
       10       lb    clear fat pork
       2        tsp   sugar
       1        tsp   ginger
       1/2      lb    salt, kosher
       2        Tbsp  pepper
                      *OPTIONAL INGREDIENTS:
       1        Tbsp  sage

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

    ** Home dressed lean pork meat

             "Rare Old Recipes on the Fine Art of Curing Meats"

    Cut meat into small pieces and add the seasonings. Put through a
    sausage cutter, grinding twice. Pack into sterilized jars and keep in
    a cool place. Use as wanted.

    Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
    Arts Press, 1936.

    *** Recipe Via Compu-Chef (tm) ***

Fred Towner VE7TOW/VE6XX
townerfxx@cyberlink.bc.ca

To reply, please remove the xx after my name



