Andouille Sausage
10 POUNDS BONELESS PORK BUTTS 3 TBLS SALT 2 TBLS CRACKED RED PEPPER 2 TBLS CAYENNE PEPPER 2 TSP GROUND GARLIC 2 TSP ONION POWDER 1/2 CUP PAPRIKA 1/2 OUNCE CURE (MORTON TENDER QUICK...
Ingredients
- 10POUNDboneless pork butts
- 3tbls salt
- 2tbls cracked red pepper
- 2tbls cayenne pepper
- 2TSPground garlic
- 2TSPonion powder
- 1/2CUPpaprika
- 1/2OUNCEcure (morton tender quick is ok)
Directions
- 1
10 POUNDS BONELESS PORK BUTTS 3 TBLS SALT 2 TBLS CRACKED RED PEPPER 2 TBLS CAYENNE PEPPER 2 TSP GROUND GARLIC 2 TSP ONION POWDER 1/2 CUP PAP
- 2
PLACE THE REST OF THE SPICES IN A CONTAINER AND ADD 1 QUART OF COLD WATER,MIX WELL,POUR OVER MEAT AND REALLY MIX THOROUGHLY
- 3
PUT through A GRINDER WITH 1/2 INCH HOLES IN THE GRINDER PLATE IN COMBINATION WITH A SAUSAGE STUFFER TUBE
- 4
USE SMALL INTESTINE CASINGS AND MAKE THE INDIVIDUAL SAUSAGES ABOUT 10 INCHES LONG EITHER TWISTING OR TYING THE 10 INCH LENGTHS
- 5
HANG ON A RACK AND DRY ABOUT 1 HOUR, HANG IN SMOKER, GRADUALLY BRING TEMPERATURE TO BETWEEN 160 AND 180 DEGREES SMOKING MAY REQUIRE 6 OR 8 H
- 6
REMOVE AND PLACE IN ICE WATER UNTIL TEMP DROPS TO 110 DEGREES
- 7
HANG SAUSAGE AT ROOM TEMP FOR ABOUT 1 HOUR UNTIL A NICE BLOOM DEVELOPS (COLOUR) COOL OVER NIGHT IN THE FRIG
- 8
BEFORE EATING