*  Exported from  MasterCook  *

                            Andouille Sausage

Recipe By     : Romeo's Sausage & Speciality, Baton Rouge, LA
Serving Size  : 0    Preparation Time :0:00
Categories    : Sausages

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      lb            Boneless pork butts
   3      tb            Salt
   2      tb            Cracked red pepper
   2      tb            Cayenne pepper
   2      ts            Ground garlic
   2      ts            Onion powder
     1/2  c             Paprika
     1/2  oz            Cure (morton tender quick is ok)
   2      c             Dry milk (not quick dissolving) or soy pro
   2      c             Water

Cut meat into small pieces and mix with the dry milk or soy powder.
Both are tasteless and their primary purpose is to keep the sausage
juicy. Place the rest of the spices in a container and add 2 c of
cold water, mix well, pour over meat and really mix thoroughly. Put
through a grinder with 1/2" holes in the grinder plate in combination
with a sausage stuffer tube. Use small intestine casings and make the
individual sausages about 10" long either twisting or tying the 10"
lengths.

Hang on a rack and dry about 1 hour, hang in smoker, gradually bring
temperature to between 160 and 180°F smoking may require 6 or 8 hours.
Be patient.

Apply heavy smoke until internal temperature of sausage is 152°F.
Remove and place in ice water until temperature drops to 110°F. Hang
sausage at room temperature for about 1 hour until a nice bloom
develops (colour). Cool over night in the refrigerator before eating.

Highly seasoned--excellent to season vegetables and for adding to
stuffings of various kinds. Do not allow smoker to get over 180°F
since you are not cooking, you are smoking. I keep these sausages in
our deep freeze all the time.


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