Sausage means ground pork or a mixture of 1/3 ground pork and 2/3 any other kind of meat. Classic sausage is made of pork trimmings, 1/3 fat to 2/3 lean. Or of ground beef and pork mixed which is bologna, or of lamb, mutton, or goat bound with 1/3 pork to help hold it together and improve flavor. It can also be made of part liver which gives you liver sausage. Old Fashioned Recipe Book by Carla Emery.
http://soar.berkeley.edu/recipes/meat/sausages/indexall.html
ftp://ftp.stuffers.com/pub
---------- Recipe
Title: Boudin Blanc (Sausage Making)
Categories: Sausages, Pork
Yield: 3 sausages
3 ea 3ft hog sausage casing
3 lb Boneless lean pork
4 c Coarsely chopped onions
1 md Bay leaf, crumbled
6 Whole black peppercorns
5 ts Salt
1 c Green pepper, coarse chop
1 c Parsley, coarse chop
1/2 c Green onions, coarse chop
1 tb Finely chopped garlic
2 1/2 c Freshly cooked white rice
1 tb Dried sage leaves
2 1/2 ts Cayenne
1/2 ts Fresh ground black pepper
Boudin is the French term fo the blood sausage, or
"pudding," made with the blood of the pig. Boudin
blanc is a white sausage made with pork but no blood.
This Louisiana version adds rice and is even whiter.
Makes 3 sausages, each about 30 inches long.
Trim off excess fat from pork and cut into 1 1/2 inch
chunks
Place the sausage casing in a bowl. Pour in enough
warm water to cover it and soak for 2 - 3 hours, until
it is soft and pliable.
Meanwhile, put the pork in a heavy 4-5 quart casserole
and add enough water to cover it by 1 inch. Bring to
a boil over high heat and skim off the foam
and scum that rise to the surface. Add 2 cups of
onion, the bayleaf, peppercorns and 1 tsp salt.
Reduce heat to low and simmer, partially covered, for
1 1/2 hours.
With a slotted spoon, transfer the chunks of pork to a
plate. Put the pork,
the remaining 2 cups of onions, the green pepper,
parsley, green onions and garlic through the medium
blade of a food grinder and place the mixture in a
deep bowl. Add the rice, sage, cayenne and black
pepper and the remaining 4
tsp of salt. Knead vigourously with both hands, then
beat with a wooden spoon until the mixture is smooth
and fluffy. Taste for seasoning.
To make each sausage, tie a knot 3 inches from one end
of a length of the casing. Fit the open end over the
funnel (or "horn") on the sausage making attachment of
a meat grinder. Then ease the rest of the casing onto
the funnel, squeezing it up like the folds of an
accordion.
Spoon the meat mixture into the mouth of the grinder
and, with a wooden pestle, push it through into the
casing. As you fill it, the casing will inflate and
gradually ease away from the funnel in a ropelike
coil. Fill the
casing to within an inch or so fo the funnel end but
do not try to stuff it
too tightly, or it may burst. Slip the casing off the
funnel and knot the open end. You may cook the
sausages immediately or refrigerate them safely for
five or six days.
Before cooking a sausage, prick the cawsing in five or
six places with a skewer or the point of a small sharp
knife. Melt 2 Tbsp of butter with 1 Tblsp of oil in a
heavy 12 inch skillet set over moderate heat. When
the foam begins to subside, place the sausage in the
skillet, coiling it in concentric circles. Turning
the sausage with tongs, cook uncovered for about
10 minutes, or until it is brown on both sides.
Posted by Paul A. Meadows to rec.food.recipes
-----
---------- Recipe
Title: Boudin (Sausage Making)
Categories: Sausages, Pork
Yield: 1 sausage
1 lb Hog or beef blood (1pint)
1/2 lb Hog fat
1/4 ts Salt
1/4 ts Pepper
1/2 ts Cayenne
1/2 Garlic clove
2 Onions
Mince the onions fine and fry them slightly in a small
piece of the hog fat.
Add the minced garlic. Hash and mince the remaining
fat very fine and mix it
thoroughly with the beef blood. Mix the onions, spices
and herbs. When all mixed take the prepared casings or
entrails and fill with the mixture, being
careful to tie the casing at the further end before
attempting to fill. Then
tie the other end making the sausage into strings of
about two feet. Wash them thoroughly on the outside
after filling and then tie again in spaces
of about three inches or less in length, being careful
not to make too long.
Place them to cook in a pot of tepid water never
letting them boil as that would curdle the blood. Let
them remain on the slow fire till you can prick the
sausage with a needle and no blood will exude. Then
take them out, let them dry and cool
Boudins are always fried in boiling lard. Some broil
them, however.
Posted by Paul A. Meadows to rec.food.recipes
-----
---------- Recipe
Title: Bratwurst (Sausage Making)
Categories: Sausages, Pork, Veal
Yield: 3 lbs
3 Ft small hog casings
-(1-1/2-inch diameter)
1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb Pork fat, cubed
1/4 ts Ground allspice
1/2 ts Crushed caraway seeds
1/2 ts Dried marjoram
1 ts Fresh ground white pepper
1 ts Salt, or to taste
1. Prepare the casings.
2. Grind the pork, veal, and pork fat separately
through the fine blade of the grinder.
3. Mix the ground meats and grind again.
4. Add the remaining ingredients to the meat mixture
and mix thoroughly.
5. Stuff the mixture into the casings and twist off
into four- or five-inch lengths.
6. Refrigerate for up to two days. The bratwurst can
be pan fired or grilled over charcoal.
Posted by Paul A. Meadows to rec.food.recipes
-----
Breakfast Sausage
-----------------
Amount Measure Ingredient Preparation Method
1 lb lean pork and veal cubed
1/2 lb clean pork fatback cut into small cubes
large dash Hickory Smoked Salt
1 tsp sage
lots black pepper
maple syrup, optional
The secret to good sausage is to keep everything cold, including the meat
grinder.
Mix all ingredients together in a bowl which is sitting in a bowl of ice.
Grind together on the coarsest setting, twice. Make a patty and fry it to
taste, then reseason quickly. Put away immediately in a cool place.
If you like sausage sweet, add some maple syrup. If you like it really
hot, add some red pepper.
Author: Sheri McRae Forum: rec.food.recipes
Breakfast or Country Sausage
----------------------------
10 pounds pork shoulder
4 Tb. salt
1 1/2 Tb. white pepper
2 1/2 Tb. sage
1 Tb. nutmeg
1 Tb. thyme
1 1/2 tsp. ginger
1/2 Tb. cayenne pepper
2 Cups ice water
Trim the fat off the pork shoulder, if you like lean sausage, or leave it
on if you like more flavor. Always make certain that your meat is free of
bone and glands. Limpy likes the 1/8" grinding plate, and recommends
grinding the meat only once. To the ground meat, mix in the dry spices
first. Then add the ice water. Mix thoroughly. Bulk sausage is easily made
into patties, or you can use 22-24mm lamb casings for the challenge of
making link sausage. They usually cost between $25.00 - $35.00 per hank
(bundle), and can stuff approximately 55 Lbs. of meat. Wrap the finished
product in freezer paper for long term storage, or fry some up right now
for a real treat!
From: Panhead. posted to many newsgroups
Country Sausage (a.k.a. Breakfast Sausage)
---------------
The way I have been making it lately is to use pork butt roast, cutting
out the bone and about half of the fat. I cube the meat, salt it, pepper
it with coarse ground pepper, and put sage on it. I mix up this and give
it a grind. After grinding, I let it sit to meld the flavours, mix it up
again, and either put it into patties, or stuff casings with it. Either
way, it is tasty. I almost forgot, someone recommended savory as well,
and I will try that the next time I find time to make sossaj.
From: Eddie Van Huffel in rec.food.cooking
Cabbage Sausage
---------------
10 lb coarsely ground pork shoulder
10 lb coarsely ground cabbage
2-3 lb onion
Paprika to colour
Salt and pepper to taste
Mix well and stuff into casings. Tie off at 4" intervals.
Can be frozen. Can add 1 hot pepper.
Traditionally served as sandwiches on Christmas eve.
From: Dan Aleksandrowicz's parents. Forum:rec.food.recipes
---------- Recipe
Title: Chaurice (Cajun Pork Sausage Making)
Categories: Sausages, Pork, Cajun
Yield: 6 lbs
3 Yd small sausage casing
- (about 1 inch wide)
4 lb Lean fresh pork
2 lb Fresh pork fat
2 c Very finely chopped onion
4 ts Very finely minced garlic
1 ts Cayenne
1 ts Chili powder
1 ts Crushed red pepper pods
2 2/3 tb Salt
2 ts Fresh ground black pepper
2 ts Dried thyme
5 tb Fine minced fresh parsley
3 Whole bay leaves,
- crushed vey fine
1/2 ts Allspice
This creole pork sausage is a local favorite dating
well back into the nineteenth century. Its firm
texture and hearty, spicy flavor make it an excellent
accompaniment to red or white beans and rice or
grilled as a breakfast sausage.
Prepare sausage casings by soaking them in cold water
for an hour, then running cold water through them.
Cut off a 3 yard length. Repack the rest and
refrigerate for later use.
Cut the pork and fat into small pieces with a sharp
knife. Mix together and run once through the coarse
blade of the meat grinder, placing a large bowl in
front of the grinder to catch the meat. Add seasonings
and mix vigorously with a wooden spoon or large stiff
wire whisk until stuffing is fluffy and very smooth.
Cut casing into 16 inch lengths and stuff.
To cook, place in a large heavy skillet or saute pan
with about 1/4 inch cold water. Bring to a boil over
high heat, cover the pan, then reduce heat to low and
cook for about 15 minutes. Uncover, raise heat to
medium and cook until sausage is well browned on all
sides, about 10 minutes longer, turning frequently
with tongs. Drain on paper towels. Allow one chaurice
per person.
Posted by Paul A. Meadows to rec.food.recipes
-----
---------- Recipe
Title: Chaurice(2) (Cajun Pork Sausage Making)
Categories: Sausages, Pork, Cajun
Yield: 3 lbs
2 lb Boneless pork shoulder,
-cut in cubes or strips
3/4 lb Chilled pork fat,
-cut in cubes or stripes
1 lg Onion, chopped coarsely
2 Cloves garlic, fine chopped
1 1/2 ts Crushed dried red hot pepper
1 1/2 ts Salt
1 ts Fresh ground black pepper
1 ts Ground red pepper (cayenne)
1 ts Crumbled leaf thyme
1/2 ts Ground allspice
Heat sausage casings soaked and rinsed. (med. grind)
grind pork and pork fat
and place in large mixing bowl. Add onion, garlic,
parsley, red pepper, salt,
and pepper, cayenne, thyme, and allspice. Mix well.
Refrigerate for at least
12 hours stirring once or twice to allow flavor to
develop. Grind mixture and stuff in hog casings, twist
or tie off in 4 to 5 inch links.
COOK: the sausage immediately or refrigerate them for
up to 4-5 days or freeze
for later.
Posted by Paul A. Meadows to rec.food.recipes
-----
---------- Recipe
Title: Chaurice(3) (Cajun Pork Sausages Making)
Categories: Sausages, Pork, Cajun
Yield: 2 .5 lbs
1 1/2 lb Lean pork, trim of fat
2/3 lb Fatback
-or hardest pork fat avail
1 c Finely chopped onion
1/2 c Finely chopped parsley
1 1/2 tb Finely minced garlic
2 tb Hot red chiles, fine chop
-or 1ts dried red pepper
2 1/2 ts Cayenne pepper
2 ts Dried thyme
1/2 ts Allspice
1 tb Salt, if desired
1/8 ts Saltpeter, optl
6 Prepared sausage casings
Grind the pork and pork fat using a meat grinder.
Add the onion, parsley, saltpeter and spices.
Test the mixture by making a small patty and cooking
it. Adjust seasonings if need be.
Put the mixture through the meat grinder a second time.
Stuff the sausage casing.
When ready to cook, prick the sausages all over with a
fork to prevent bursting. Fry in a little oil.
Posted by Paul A. Meadows to rec.food.recipes
-----
---------- Recipe
Title: Chaurice (4) (Creole Pork Sausage Making)
Categories: Sausages, Pork, Cajun
Yield: 7 lbs
7 lb Fresh pork
2 lg Onions, chopped
1 Clove garlic, crushed
2 tb Salt
2 ts Fresh ground black pepper
1 ts Crushed chili pepper
1/2 ts Paprika
1/2 ts Cayenne pepper
3 Sprigs parsley, chopped
1/2 ts Allspice
1/4 ts Powdered bay leaf
5 Yd sausage casing
Grind the pork using the coarse knife of a meat
grinder. Add the onions and the garlic and regrind.
Add the seasonings and mix thoroughly.
Remove the cutting blades from the grinder and attach
the sausage stuffer. Attach casing as in basic sausage
recipe. Refeed the mixture into grinder and through
the sausage stuffer.
Posted by Paul A. Meadows to rec.food.recipes
-----
---------- Recipe
Title: Chaurice(5) Hot (Cajun Pork Sausage Making)
Categories: Sausages, Pork, Cajun
Yield: 1 lbs
1 Jalapeno, stem/seed, mince
1/2 ts Cayenne powder
1/4 ts Crushed red chile
1 1/2 lb Ground pork
1/2 c Finely chopped onion
1 Clove garlic, minced
1/2 ts Ground black pepper
1 tb Fresh parsley, minced
1/2 ts Salt
1 sm Minced thyme sprig
-or 1/4 tsp. dried
1 sm Bay leaf, crumbled
Pn allspice
Pn mace
Combine all ingredients and mix well. Stuff casings
and form any length links desired. Refrigerate up to
3 days for flavors to blend. Cook the sausages in your
preferred manner and serve them as a spicy
accompaniment to pinto beans and corn bread or with a
heap of steaming grits. This Southern favorite can be
grilled as a breakfast or dinner sausage and is the
classic sausage of Jambalaya.
Posted by Paul A. Meadows to rec.food.recipes
-----
HERBED SAUSAGE
Recipe By : Gourmet Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Grilled
Amount Measure Ingredient
-------- ------------ --------------------------------
1 pound ground pork
1 1/4 teaspoons salt
1 1/4 teaspoons sage
1/8 teaspoon allspice
Season as above or to taste. Mix all ingredients. Chill overnight.
Form into patties, cook in fry pan until done.
From: Terry Taylor in rec.food.recipes
- - - - - - - - - - - - - - - - - -
Italian Sausage
---------------
2 lbs coarsely ground pork shoulder
2 tsp salt
1 tsp pepper
2 Tbsp fennel seed
1/2 can water
1-2 tsp ground hot pepper seeds
Soak fennel seed in water for 10 minutes or more.
Mix fennel and water with pork. Mix in spices and stuff into casings.
Tie off at 4" intervals.
From: Dan Aleksandrowicz's parents. Forum:rec.food.recipes
ITALIAN SAUSAGE
Recipe By : Gourmet Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Grilled
Amount Measure Ingredient --
-------- ------------ --------------------------------
5 pounds ground pork
1 tablespoon coriander seed
1 tablespoon parsley flakes
2 tablespoons fennel seed
2 large cloves garlic, -- minced
1 tablespoon salt
1 1/2 teaspoons fresh ground pepper
Blend seeds and parsley flakes in blender until fine. Mix all
ingredients, chill over night. Crumble or shape into patties, cook in
fry pan until done.
From: Terry Taylor in rec.food.recipes
- - - - - - - - - - - - - - - - - -
ITALIAN SAUSAGE (Mild)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Pork butt -- ground
5 teaspoons Salt
5 teaspoons Fennel seed
1 1/2 teaspoons Crushed hot pepper
1 1/2 teaspoons Pepper -- black
1 cup -- Water
Combine all ingredients, mix well and stuff into hog casing or make
patties. To cook, fry or bake.
The Sausage Making Cookbook, by Jerry Predika
Collection of Clarence Fontish
Posted by Art Poe to rec.food.recipes
- - - - - - - - - - - - - - - - - -
Italian Sausage
---------------
8 lb Pork shoulder
2 tsp Salt
1 tsp Black pepper
4 tsp Fennel seeds
4 tsp Oregano
1 tsp Garlic powder
Cut the pork into 1 1/2" cubes. Sprinkle combined seasoning on
pork and toss to distribute. Grind. Shape sausage into patties.
From: Karl E. Moser (KE3NF) in rec.food.recipes
Italian Sausage
---------------
Mix together:
1 pound ground pork
1 medium onion, finely chopped
1 small garlic clove, crushed
Combine and mix into pork mixture:
1/2 tablespoon salt
1/2 teaspoon ground pepper
1/2 teaspoon fennel seed
1/4 teaspoon paprika
1/8 teaspoon ground thyme
1/8 teaspoon (or more) cayenne pepper
Shape into patties, meatballs, or stuff into casings.
Found on the Cookbook USA CD.
Posted by Betsy Couch to rec.food.recipes
Liver Sausage
-------------
Boil five pounds pork liver for one hour. Discard broth. Cover five pounds
lean pork and five pounds pork skin with water. Add 3 bay leaves, 6 whole
cloves, and 1 onion. Boil for 2 hours. Skim the fat from the broth. Remove
the meat and cool the broth. Grind the liver and the meat. Add salt,
pepper, and garlic, salt to taste. Add enough of the broth to moisten the
mixture well. Stuff into casings and boil one hour. Keep in refrigerator or
freezer. This recipe only makes enough to stuff about six casings. Don't
smoke liver sausage.
From: Old Fashioned Recipe Book by Carla Emery.
Plain Sausage
-------------
Grind up pork trimmings. Season with salt, pepper, sage, and optional red
pepper.
From: Old Fashioned Recipe Book by Carla Emery.
Polish Sausage
--------------
6 lb coarsely ground pork shoulder
3 Tbsp and 1 tsp salt
3 tsp Marjoram
4 cloves garlic
1 1/2 tsp ground black pepper
2 1/2 can water
Mix well and stuff into casings.
Tie off at 4" intervals. Can be frozen.
From: Dan Aleksandrowicz's parents. Forum:rec.food.recipes
MMMMM----- Recipe
Title: Polish Sausage
Categories: Pork
Yield: 12 servings
4 lb Pork butt
1 lb Beef stew meat
2 T Pepper, black; coarse ground
1 T Marjoram leaves
8 Garlic clove; pressed
1/4 ts Allspice
3 1/2 ts Salt
1 c ;Water
Grind pork and beef very coarsely. Combine all ingredients, mix well
and stuff into hog casing or make patties.
The Sausage Making Cookbook, by Jerry Predika
Collection of Clarence Fontish
Posted by Sam Waring to rec.food.recipes
MMMMM
Salami
------
Salami is made from meats like wild meats or goat that might be though and
needs grinding or often tastes like a wild meat you aren't used to. The
spiciness covers the taste. don't use any fat from wild meat except bear
since the others have the wild flavor concentrated in the fat. Wild sausage
that's part pork or pork sausage makes a fine breakfast sausage. Wild meat
is generally extremely lean. so you can combine it with really fatty pieces
of pork and it will benefit. You can use 1/4 to one-third pork. Season,
grind up. I just bag it up in baggies, tie with the wires and freeze. Each
bag holds enough for a breakfast. When we have plenty of wild meat and pork
I make it by the kettlefull. You can add black whole peppers after your
grinding to make it authentic. Sage, allspice, garlic, ground cardamom
seed, and onion powder are all good in it. After the meat is seasoned if
you want you can stuff it into casings. Smoke about 48 hours. Smoking is no
substitute for cooking. Freeze it and cook it when you are ready for a
sausage meal.
From: Old Fashioned Recipe Book by Carla Emery.
Sicilian-style Hot Or Sweet Sausage
-----------------------------------
5 Feet med. (2-in diameter) casing
4 1/2 lb Lean pork butt, cubed
1/2 lb Pork fat, cubed
2 1/2 Tbsp Salt, or to taste
3 tsp Freshly coarse ground black
3 tsp Fennel seed
Crushed red pepper to taste
2 Cloves garlic, finely minced
1 tsp Anise seed (optional)
Prepare the casings. Grind the meat and fat together through the coarse
disk. Mix the remaining ingredients together with the meat and fat. Stuff
the mixture into casings and twist off into three or four-inch links.
Refrigerate and use within three days or freeze.
Posted by Karl E. Moser (KE3NF) to rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Venison Sausage from Fred Goslin
Categories: Cyberealm, Wild game
Yield: 12 Pounds
8 1/4 lb Venison [ground]
3 1/4 lb Bacon [ground]
1 1/2 Tbsp Salt
1 1/2 Tbsp Pepper
1 1/2 Tbsp Poultry seasoning
1/2 tsp Allspice
1/2 tsp Sage
1/2 tsp Nutmeg
1 cup Water
Combine all of the ingredients, mixing well. 2) Shape into
patties and fry in a skillet `til brown on both sides. (sausage will
be slightly pink on the inside) *or* It may also be stuffed in
casings and boiled...
Source: Randy L. Riley, Carthage NY. from "Bill Saiff's Rod & Reel
Recipes for Hookin' & Cookin' re-typed with permission by Fred Goslin
on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120
From: the recipe collection of Fred Towner
MMMMM
Venison Hard Salami
5 lb venison without suet/fats OR hamburger
5 tsp tender quick salt
2 1/2 tsp coarse black pepper
2 1/2 tsp garlic salt
1 tsp hickory smoked salt/ liquid flavoring
Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once
a day for 3 days. On 4th day form in firm compact rolls and place on
broiler pan. Bake 4 hours at 180 degrees. Turn rolls 3 times during
baking. Salami may be cooked longer it you wish it to be firmer.
From: the recipe collection of Fred Towner
Deer Sausage I
--------------
10 lb deer meat, lean
10 lb pork, fresh, lean
3 oz water
1 oz pepper, black
3/4 oz ginger, ground
1 1/4 oz nutmeg
1/2 oz allspice
1/2 oz paprika
2 tsp garlic powder
12 oz salt
1/2 lb dried milk
2 1/2 tsp liquid smoke
Grind together the two meats, mix thoroughly. Add measured water. Mix
spices thoroughly and mix well into meat mixture. If sausage is to be
smoked, omit the liquid smoke. You may stuff sausage into casings, making
6-8" links, or make into patties for freezing.
To cook, place in a frying pan with a cover, adding water to the 1/3 mark
on the sausage. Boil for 15 minutes covered, then remove. Drain most of
the fat from the pan; replace sausage and brown. Make gravy in pan after
sausage done.
From: the recipe collection of Fred Towner
Deer Sausage Recipe
-------------------
I got this from one of the Frugal Gourmet TV shows-- he made it with pork.
I've tried it with antelope meat or deer meat. Excellent every time!!
Seasonings for 4 pounds ground meat (I get it ground with 2/3 game
scraps 1/3 pork suet)
1 Tbls fennel seed, freshly ground- (I just put all dry spices
in the blender and whirl for a while)
3 Bay leaves, crushed (I've left this out before, and it's still good)
3-4 Tbls minced parsley, fresh or dried
5 cloves fresh garlic minced
1/2 Tbls red pepper flakes (more or less depending on taste)
3 teas salt
3 Tbls freshly ground black pepper
Mix all together and refrigerate 24 hours before cooking so that flavors
will blend. May use as bulk sausage or, if you happen to have a sausage
casing machine, you could make links (I haven't been that ambitious)
We like to use this in spaghetti sauce, or it's great cooked up by
itself for a main dish.
I also make regular breakfast sausage with deer meat, but I don't have a
recipe. I use Morton Sausage Seasoning. I think that it's 99.9% paleo
(has salt, sage, coriander and a few other spices), except for it also
lists dextrose as an ingredient-- the seasoning doesn't taste sweet, so
I consider it to be a very small amount. We like it, anyway.
These are good seasonings for any type of meat-- with the game meat,
remember that it is very lean so you have to add other fat. The flavor
is different with beef fat. We like the pork suet for sausage.
From: Julie Jarvis
Andouille
---------
Andouille 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 were made from the large
intestines and stomach of the pig, seasoned heavily and smoked. In
parts of Germany, where some say andouille originated, the sausage
was made with all remaining intestines and casings pulled through a
larger casing, seasoned and smoked. It was served thinly sliced as
an hors d'oeuvre.
It is interesting to note that the finest andouille in France comes
from the Brittany and Normandy areas. It is believed that over half
of the Acadian exiles who came to Louisiana in 1755 were originally
from these coastal regions.
5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing (see butcher or specialty shop)
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 degrees 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.
Posted by Karl E. Moser (KE3NF) to rec.food.recipes
Title: Andouille Sausage Making
Categories: Sausages
Yield: 6 lbs
1 1/2 Yd large sausage casing
Approx (2-3 in wide)
4 lb Lean fresh pork
2 lb Pork fat
3 1/3 tb Finely minced garlic
2 tb Salt
1/2 ts Fresh grnd black pepper
1/8 ts Cayenne
1/8 ts Chili powder
1/8 ts Mace
1/8 ts Allspice
1/2 ts Dried thyme
1 tb Paprika
1/4 ts Ground bay leaf
1/4 ts Sage
5 ts Liquid hickory smoke
Andouille was a great favorite 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 greilled, it makes a delightful appetizer.
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 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 accordian 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
opeoning 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.
(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)
Posted by Paul A. Meadows to rec.food.recipes
* Exported from MasterCook *
Andouille Sausage
Recipe By : Chef John Folse
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pork butt
1/2 pound pork fat
5 cloves garlic -- minced
1/4 cup cracked black pepper
2 tablespoons cayenne
1 tablespoon thyme
4 tablespoons salt
sausage casings, beef or pork
Cube pork butt into 1/2 inch cubes. using a meat grinder, with 1/4 inch
holes in the grinding plate, grind pork and pork fat. Place ground pork
into a large mixing bowl and add remaining ingredients. Mix well to
combine. Stuff into casings and tie int o one foot links using heavy gauge
twine. Place sausages into a smoker and smoke at 175 - 200 degrees for
about 4 - 5 hours, using hickory or pecan wood. Andouille may then be
frozen and used in gumbos, beans and rice, pastas, as hors d'oeuvre or
grilled and eaten as a sandwich.
- - - - - - - - - - - - - - - - - -
NOTES: True Andouille is stuffed into the beef middle casing, which makes
it about 1 to 1 1/2 inches in diameter. It is slowly smoked over pecan wood
and sugar cane and will become very dark and almost black. It is not
uncommon for the Cajuns to smoke Andouille for 7 - 8 hours at temperatures
no higher than 175 degrees.
From: the recipe collection of Fred Towner
Andouille Sausage
-----------------
8 lb Pork Butt -- cubed
2 lb pork fat
1/2 cup garlic -- no germ
4 Tbsp salt
1 tsp ground pepper
1/4 tsp cayenne
1/4 tsp chili powder
1/4 tsp mace
1/4 tsp allspice
2 tsp thyme -- chopped fine
1/2 tsp sage -- dried
Combine dry ingredients. Mix with meat. Pass through large plate one time.
Add liquid and mix well. Pipe into 12" links.
Posted by Karl E. Moser (KE3NF) to rec.food.recipes
---------- Recipe
Title: Andouille(2) Sausage Making
Categories: Sausages, Pork
Yield: 5 lbs
4 lb Pork
1 lb Tripe or chitterlings
2 Garlic cloves
3 Bay leaves
2 lg Onions
1 tb Salt (not iodized)
1 tb Pepper
1 ts Cayenne pepper
1 ts Chili pepper
1/2 ts Ground mace
1/2 ts Ground cloves
1/2 ts Ground allspice
1 tb Minced thyme
1 tb Minced marjoram
1 tb Minced parsley
Pork should be approx 2 lbs fat and 2 lbs lean
[usually Boston butt] The tripe is the inner lining of
pork stomach and chitterlings (largest intestine) may
be used instead. You can use an extra pound of pork
instead of the tripe/chitterlings.
Chop, do not grind the meat. Mix with seasonings.
Stuff into casings. Age
at least overnight and then smoke several hours using
hickory, hackberry or ash. (Do not use pine.) Throw
anything sweet, such as cane sugar or syrup, raw
sugar, molassess, sugar cane or brown sugar on the
wood before lighting.
Posted by Paul A. Meadows to rec.food.recipes
MMMMM----- Recipe
Title: Hungarian Sausage
Categories: Pork, Sausages, Hungarian
Yield: 1 Servings
3 lb Pork butt, boneless - cut
-into large pieces
1 lb Beef chuck, cut into large
-pieces
1 lb Pork fat, fresh - cut into
-large pieces
10 Garlic cloves, peeled and
-crushed (about 2 Tbsp)
1 cup Water
2 Tbsp Salt
1/2 Tbsp Black pepper, freshly
-ground
3 Tbsp Hungarian paprika
1 tsp Saltpeter
1/4 tsp Cloves, ground
1 Sausage casing, 1" diameter
-- 10 feet
In a meat grinder, coarsely grind the pork, beef, and pork fat, in
batches. Add all remaining ingredients, except the casings. Mix well
and allow to sit while you clean the casings.
Rinse the casings thoroughly in cold water and run fresh water
through them. Drain.
Using a sausage machine, a KitchenAid with a sausage attachment,
or a sausage funnel, fill the casings and tie them off into about 16"
lengths. Do not fill them too tightly as they must have room to
expand when they cook.
Hang the sausages in a home style smoker and smoke them for about
1 hour. Do not allow the temperature of the smoker to go above 150 F.
Remove the sausages and hang over a stick or dowel. Put the stick
in a cool place and position an electric fan so that it will blow
directly on the sausages. Allow them to dry for 2 days. They are they
ready for use.
Place them in the refrigerator, where they will keep well for
about a week.
From: the recipe collection of Fred Towner
MMMMM
---------- Recipe
Title: Texas Hill Country Sausage
Categories: Sausages
Yield: 1 Servings
4 lb Pork butt with fat
2 lb Beef chuck or round -- with
Fat
1 lg Onion -- minced
6 Cloves garlic -- minced
2 tb Fresh sage -- minced
1 tb Salt
1 tb Fresh ground black pepper
2 tb Crushed red pepper
1 ts Cayenne
4 Yards
Hog casings
Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare
casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or
refrigerated at this time
To smoke: rub sausages with oil. Don't over do it or they get messy and
then turn to mush. Smoke at 225 for two hours with oak or mesquite until
the skin looks ready to pop.
Recipe By: Smoke and Spice
From: "Garry Howard"
MM by Helen Peagram. Posted to rec.food.preserving
-----
---------- Recipe
Title: Texas Smoky Links
Categories: Sausages
Yield: 1 Servings
2 lb Pork butt
1 lb Beef chuck
1 ts Ground coriander
2 ts Ground cumin
2 ts Chopped garlic
1 tb Ground black pepper
2 ts Red pepper flakes
1/2 c Ice water
4 ts Salt
pn Ground allspice
pn Ground cloves
Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings -
8"links. Hot smoke to 155 degrees F or cold smoke at least 12 hours.
Recipe By: John "Smoky" Mitchell
From: "Garry Howard"
MM by Helen Peagram. Posted to rec.food.preserving
-----
MMMMM----- Recipe
Title: Venison Sausage
Categories: Meats
Yield: 24 servings
5 lb Cubed venison
1 lb Cubed suet
3 Tbsp Salt
1 Tbsp Black pepper
1 tsp Red or cayenne pepper
1 tsp Paprika
1 tsp Sage
2 tsp Garlic powder
Sausage casings
After grinding & mixing the venison & suet with the seasonings, fry a
small patty to check for taste. If it's too mild, add small amount of
red pepper until proper taste is reached; if it's too hot, add more
venison. Stuff in casings & smoke 28 to 30 hours.
From: the recipe collection of Fred Towner
MMMMM