*  Exported from  MasterCook  *
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cajun                            Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  each          Large sausage casing -- appr
    4      pounds        Lean fresh pork
    3 1/3  tablespoons   Garlic cloves -- finely min
      1/2  teaspoon      Black pepper -- freshly gro
      1/8  teaspoon      Chili powder
      1/8  teaspoon      Allspice
    1      tablespoon    Paprika
      1/4  teaspoon      Sage
                         Inches wide)
    2      pounds        Pork fat
    2      tablespoons   Salt
      1/8  teaspoon      Cayenne
      1/8  teaspoon      Mace
      1/2  teaspoon      Thyme -- dried
      1/4  teaspoon      Bay leaf -- ground
    5      teaspoons     Liquid hickory smoke
 Andouille was a great favourite 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 appetiser.
 It is also used in a superb oyster and andouille gumbo popular 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 accordion 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 opening 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. 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) Courtesy of Shareware RECIPE CLIPPER 1.1
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