 | John Yoder and his wife Joyce are owners of Yoder Meats, located in Yoder, KS. They are known for their custom butchering of hormone-free beef, pork and many other meats. They have been active in the meat processing business since 1965. You can contact them at (620) 465-3807, or toll free at (800) 952-MEAT(6328), or by e-mail at: yodermeatsinc@hotmail.com |
Food & Drink
2003-01-01 12:08:00
Andouille sausage
John Yoder
Question: Recently we were in New Orleans and had andouille sausage? We like it a lot. What we find here doesn't taste like it does down there. Can one make his own?
ANSWER: Yes, it is really very easy to make at home. Andouille is a spicy smoked sausage common in Louisiana cooking. It is used in stews and lots of cajun dishes. Here is just one of many recipes: 2 tsp. garlic powder2 tblsp. sugar2 tblsp. kosher salt 1 tsp. Prague powder #11 tblsp. ground black pepper 5 lbs. pork (fat and lean separated)1 tsp. red pepper flakes 3/4 cup cold water2 tsp. cayenne 1/2 cup soy protein concentrate3 tblsp. paprika 1/2 tsp. ground mace wide hog casings1 tsp. thyme Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch plate. Dissolve Prague powder in water to ensure even distribution. Mix all ingredients, except casings, well. Stuff into casings and twist at 12 inch intervals to form links. Hang sausages in front of a fan in a cool place overnight to dry. Smoke at less than 140F for 6 to 8 hours. Refrigerate until firm. They will freeze well. Enjoy!
