Adouille Recipe from
www.realcajunrecipes.comIf you really don't fancy all the hard work yourself... you could take these ingreadients to a good butcher that makes sausages and ask very nicely if they can do something similar or do indeed do soemthing similar....
This is an excerpt taken from Chef Folse, a very popular cooking TV personality......Take it away, Chef Folse ... 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 (and Louisiana boucheries) were made from the large intestines and stomach of the pig, seasoned heavily and smoked.
Ingredients
1 tbsp dry thyme 2 tbsp cayenne pepper
4 tbsp salt 1/4 cup cracked black pepper
1/2 cup chopped garlic 1/2 pound pork fat
5 pounds pork butt 6 ft beef middle casing
Directions
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 175-200°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.
Recipe by:
Chef John Folse
Louisiana's Premier Products
2517 South Philippe Avenue
Gonzales, LA 70737
(504) 644-6000
MawMaw's Note: Andouille sausage is meant more to be a seasoning or flavoring agent to dishes such as gumbo, beans, jambalya and not actually eaten as a main course. We have had comments that the red pepper quantity may need to be adjusted as "it was way too hot to even eat".
or there's another on:
http://allrecipes.com/recipe/andouille-sausage/detail.aspx
