[CH] Sausage Recipe
Jose Cisneros (jcisn@comcast.net)
Sat, 19 May 2007 13:21:28 -0400
This recipe calls for cayenne but that can be changed to suit the level
of heat you might prefer.
I added a little hot Spanish paprika for taste and color to the mix.
This stuff needs to be cooked before you eat it.
Cold Smoked Andouille
5 pounds boneless pork shoulder butt diced
1 pound yellow or white onions diced
2 tablespoons garlic minced
1 1/2 ounces kosher salt (three tablespoons)
1 1/2 tablespoons cayenne pepper
1 teaspoon pink salt (INSTA CURE No.1)
1/2 teaspoon dried thyme
3/4 teaspoon ground mace
1/8 teaspoon ground cloves
3/4 teaspoon ground allspice
3/4 teaspoon dried marjoram
1/2 cup nonfat dry milk powder
Combine all the ingredients and grind through small die.
Mix with a little water for several minutes until mixture
develops a sticky appearance.
Saute a small portion to check for seasoning.
Stuff the sausage in either sheep or hog casings.
Refrigerate uncovered over night then cold smoke for two to four
hours.
Hang sausages in a cold dry space for two or three days.
(I used hog casings so I had to let them hang for a few more days)
They can be refrigerated for up to two weeks or frozen until ready for use.
Joe