Andouille. Stage 2. Stuffing.

[Trapper John]

Stage 3, smoking, commences in 48 hours.

 

[feisty red head]

what is your recipe

 

[Trapper John]

I'll post it here when it's complete for two reasons. 1) It's written on a pad in my truck and I'm too lazy to walk out there. 2) It's the first time I've done this and I want to make sure it doesn't suck first.

I promise though, if it's edible I'll come back and post the whole thing.

 

[feisty red head]

LOL I would not want to walk out to get anything either

 

[Trapper John]

Success. I took a recipe I found online and tweaked it a little.

5 lbs. pork butt, cut into 2" cubes

2 tsp. cayenne

1 Tablespoon paprika

1/4 Cup chopped garlic

Ground Black Pepper (Recipe said 1/8 of a cup...I just ground a bunch in).

3 Tablespoons salt (Kosher)

1 Tablespoon chopped thyme leaves (I wasn't sure about this, but used it anyway. Tastes great.)

1 tsp. crushed red pepper

1 tsp. Cure #1

1/2 Cup ice water.

Mix it all together in a big bowl and refrigerate for two days.

Take a quarter to half of the meat cubes and cut them into 1/4 inch cubes. Grind the rest and mix the cubes and ground meat together. Mix this with about 1/8 of a cup of non-fat powdered milk.

Stuff into hog casings and put in the refrigerator, uncovered, overnight.

Smoke at about 130 degrees for two hours. Crank up the heat until the internal temperature of the sausage hits 155 degrees. Take it out and shower with cold water to cool. Refrigerate, uncovered, overnight.

I used a mix of pecan and hickory wood to smoke it.

It tastes similar to what I've bought from the Louisiana Seafood guys at the Farmer's Market. I'll never buy from a store again.

 

[LA man]

ill deffinantly show this to my wife. i just know she can make that. thanks