From rkcathey@ionet.net Fri Nov 10 16:07:35 2000 Date: 10 Nov 2000 03:32:55 GMT From: Robert & Keri Cathey Newsgroups: rec.food.recipes Subject: Homemade Sausage (5) Collection Followup-To: rec.food.cooking American Farm Sausages ANDOUILLE ANDOUILLE Polish Sausage Sheboygan Bratwurst Sausage American Farm Sausages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds pork, grind medium 5 teaspoons salt 2 tablespoons sage 1 teaspoon cloves, ground 3 teaspoons black pepper 1/2 teaspoon thyme 1/2 tsp allspice 2 large onions, finely dice 4 cloves garlic, minced 1 cup cold water Mix all ingredients and form into patties or loaf. * Exported from MasterCook II * ANDOUILLE Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Cajun Meats Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 each Yards large sausage casing About 2-3 inches wide 4 pound Lean fresh pork 2 pound Pork fat 3 1/3 tablespoon Finely minced garlic 2 tablespoon Salt 1/2 teaspoon Freshly ground black pepper 1/8 teaspoon Cayenne 1/8 teaspoon Chili powder 1/8 teaspoon Mace 1/8 teaspoon Allspice 1/2 teaspoon Dried thyme 1 tablespoon Paprika 1/4 teaspoon Ground bay leaf 1/4 teaspoon Sage 5 Colgin's 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 grilled, it makes a delightful appetizer. 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. (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) 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. From: Ellen Cleary - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * ANDOUILLE Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cajun Meats Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pound Pork (2 lb fat -- 2 lb lean) [usually Boston butt] 1 pound Inner lining of pork stomach Or largest intestine (chitterlings) 2 each Cloves of garlic 3 each Bay leaves 2 each Large onions 1 tablespoon Salt (not iodized) 1 tablespoon Pepper 1 teaspoon Cayenne pepper 1 teaspoon Chili pepper 1/2 teaspoon Ground mace 1/2 teaspoon Ground cloves 1/2 teaspoon Ground allspice 1 tablespoon Minced thyme 1 tablespoon Minced marjoram 1 tablespoon Minced parsley (you can use an extra pound of pork instead of the tripe.) - 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, molasses, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Polish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pork butt or shoulder 2 teaspoons salt black pepper to taste 1 1/2 teaspoons sugar 1/2 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon garlic powder 1/4 teaspoon mustard seeds 1/2 teaspoon dried marjoram 1/3 cup plus 1 tsp ice-cold water Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be about 1:3 if you can. Put pork in a large stainless or ceramic crock or bowl. Mix the dry spices in a small bowl. Using your hands, toss the meat while adding the spices a small amount at a time. When half the spices are in, add half the ice water. Mix keeping the meat as loose as possible. Add remaining spices & water as above. At this point you may fry a small patty of the meat to test for seasonings. Adjust if necessary. Refrigerate the sausage mix overnight. You may check for seasonings again the next day (but be careful! You'll be tempted to fry it all right then and eat it up!) Stuff the mix into about 5' of rinsed casings, tying off about 8 lengths. You may grill, steam or fry the sausages as you prefer. - - - - - - - - - - - - - - - - - - Sheboygan Bratwurst Sausage Yields: 3 lbs 1 1/2 lbs pork butt 1/2 lb chicken thighs 1/2 lb beef 1/2 lb pork back fat 1 Tbsp salt 1 tsp sugar 1 tsp fresh ground pepper 1 tsp ground mace 1 tsp ground caraway 1/2 tsp ground ginger 1/2 cup milk medium hog casings Mix the meats, fat, and seasonings in large bowl. Grind finely through 1/8 inch plate. Add milk and knead till spices are mixed well into meat. Stuff into casings and tie into 5 inch links. Leave raw or poach 20 minutes before storing. Keeps 3 days refrigerated or 2 months frozen. Dear hermit, if you will go to this address on the web: http://www.northwestsmoking.com/ you will find about 600 recipes for all kinds of homemade sausage. Warmest regards from Oklahoma - Keri Cathey -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.