Andouille
1 1/2 ea Yards large sausage casing, 1 x About 2-3 inches wide 4 lb Lean fresh pork 2 lb Pork fat 3 1/3 T Finely minced garlic 2 T Salt 1/2 t Freshly ground black pepper 1/8 t Caye...
Ingredients
- 11/2 ea yards large sausage casing,
- 1x about 2-3 inches wide
- 4lblean fresh pork
- 2lbpork fat
- 31/3 t finely minced garlic
- 2t salt
- 1/2t freshly ground black pepper
- 1/8t cayenne
Directions
- 1
1 1/2 ea Yards large sausage casing, 1 x About 2-3 inches wide 4 lb Lean fresh pork 2 lb Pork fat 3 1/3 T Finely minced garlic 2 T Salt 1/2
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This thick Cajun sausage is made with lean pork and pork fat and lots fo garlic
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Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer
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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 t
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about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Soak the casing about an hour in cold water to soften it and to loosen the salt
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Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing
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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
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Roll up the casing you do not intend to use