Receta Andouille

Name: Andouille
Ingredients: 5 lb Pork, fat and lean separated; 2 tsp Garlic pwdr; 2 Tbsp. Kosher salt; 1 Tbsp. Grnd black pepper; 1 tsp Red pepper flakes; 2 tsp Cayenne; 3 Tbsp. Paprika; 1/2 tsp Grnd mace; 1 tsp Thyme; 2 Tbsp. Sugar; 1 tsp Prague pwdr #1; 3/4 c. Cool water; 1/2 c. Soy concentrate Wide hog casings

de Global Cookbook

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Ingredientes

5 lb Pork, fat and lean separated
2 tsp Garlic pwdr
2 Tbsp. Kosher salt
1 Tbsp. Grnd black pepper
1 tsp Red pepper flakes
2 tsp Cayenne
3 Tbsp. Paprika
1/2 tsp Grnd mace
1 tsp Thyme
2 Tbsp. Sugar
1 tsp Prague pwdr #1
3/4 c. Cool water
1/2 c. Soy concentrate Wide hog casings

Direcciones

Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch plate. Dissolve Prague pwdr in water to ensure even distribution. Mix all ingredients, except casings, well. Stuff into casings and twist at 12 inch intervals to create links. Hang sausages in front of a fan in a cold place overnight to dry. Smoke at less than 140F for 6 to 8 hrs. Chill till hard. Freezes well.