Andouille Recipe

[NePaSmoKer]

Here is a recipe for Andouille y'all might like to try.

5 pounds pork shoulder    
1/2 cup dry red wine or water
1/3 cup chopped garlic
1 tsp cure #1   
6 tsp salt
3 T ground Ancho chili    
2 T onion powder
1 T sugar    
1 T each red pepper flakes
1 T paprika
1 T cracked black pepper    
4 tsp Pequin pepper
1 1 /2 tsp file' powder    
1 tsp cayenne pepper
1 tsp mace    
1 tsp dried thyme
hog casings    Cleaned, rinsed, soaked

1. Grind the meat through the fine plate of the grinder. Put in the refrigerator to keep chilled.
2. Put the garlic and wine into blender or food processor and process until well chopped.
3. Combine other ingredients into a spice mill and grind until fine. (Opt)
4. Add spices and garlic mixture to the meat and mix well.
5. Stuff meat mixture into casings, and leave as a rope or tie off every 10 inches, as you prefer.
6. Cold smoke(150 degrees) for 2 -4 hours, then raise the temperature to 170 degrees until the internal temperature of the meat is 150 degrees.
7. This freezes well. Note: this sausage is cold smoked, so be sure to cook it before eating. 

[Tenpoint5]

Cool I have everything but the file powder. That's easy enough to get.

[Sailor]

Thank you for posting the recipe.  It has been copied and put in the file.  I will be making this in the near future.

[SiFumar]

As always thanks for the recipe!  By the way...do you cook the alcohol out of the wine?  I find it rounds it out a bit, makes not so harsh.  Well just wondering.

[SouthernSmoked]

Niiice! I'll have to give that a try.

[Keymaster]

Copied and pasted to my Vault. Thanks Rick

[GusRobin]

Here is a recipe for Andouille y'all might like to try.

5 pounds pork shoulder    
1/2 cup dry red wine or water
1/3 cup chopped garlic
1 tsp cure #1   
6 tsp salt
3 T ground Ancho chili    
2 T onion powder
1 T sugar    
1 T each red pepper flakes
1 T paprika
1 T cracked black pepper    
4 tsp Pequin pepper
1 1 /2 tsp file' powder    
1 tsp cayenne pepper
1 tsp mace    
1 tsp dried thyme
hog casings    Cleaned, rinsed, soaked

1. Grind the meat through the fine plate of the grinder. Put in the refrigerator to keep chilled.
2. Put the garlic and wine into blender or food processor and process until well chopped.
3. Combine other ingredients into a spice mill and grind until fine. (Opt)
4. Add spices and garlic mixture to the meat and mix well.
5. Stuff meat mixture into casings, and leave as a rope or tie off every 10 inches, as you prefer.
6. Cold smoke(150 degrees) for 2 -4 hours, then raise the temperature to 170 degrees until the internal temperature of the meat is 150 degrees.
7. This freezes well. Note: this sausage is cold smoked, so be sure to cook it before eating.

Rick,

what is "file" powder?

[Gafala]

File' Powder:  The powdered leaves of the sassafras tree.

[GusRobin]

thanks