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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Andouille Sausage
 Categories: Cajun, Sausage
      Yield: 5 Pounds
 
      5 lb Pork butt;
           - boneless, cubed 1"
      2 ts Black pepper; freshly ground
    1/2 c  Rustic Rub
      1 ts Ground cumin
  1 1/2 ts Chili powder
  1 1/2 ts Crushed red pepper
    1/4 c  Paprika
      2 ts Garlic powder
  1 1/2 ts File powder
    1/4 c  Garlic; chopped
 
  Andouille, Louisiana's famous sausage, is used in gumbos, jambalayas,
  and dressings. It gives pizzazz to any dish. Andouille is a smoked
  sausage; if you don't have a smoker, use a kettle grill. I use both
  garlic powder and fresh garlic to intensify the flavor.
  
  Put the pork and the rest of the ingredients in a large bowl, tossing
  to coat the meat evenly. Cover and refrigerate for at least
       24    hours.
  
  Remove from the refrigerator and put the mixture through a meat
  grinder using a 1/2" die. Or, coarsely grind the meat in a food
  processor fitted with the metal blade.
  
  Stuff the mixture into the prepared 1-1/2" diameter casings, each
  piece about 10" long. It can be frozen indefinitely.
  
  Recipe by Louisiana Real & Rustic by Emeril Lagasse
  
  Posted by: Ed P 
  
  Recipe FROM: ,
               
 
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