Waring MG800 manual Andouille Sausage, chol. 68mg sod. 300mg calc. 25mg fiber 0g

Andouille Sausage

With its distinctly smoky flavor, traditional Andouille sausage is a staple of Cajun cookery and an important ingredient in jambalayas and gumbos. The unsmoked version is made in smaller links and is known as Andouillette.

Makes 3 pounds

3pounds boneless pork butt (may substitute half turkey for a lighter sausage)

4- 6 large garlic cloves, peeled and minced

1teaspoon browning sauce such as Gravy Master™

2teaspoons kosher salt

2 tablespoons sweet paprika

½-1 tablespoon cayenne pepper, to taste

1tablespoon onion powder

2teaspoons dry thyme

½teaspoon freshly ground black pepper

½teaspoon crushed red pepper

½teaspoon rubbed sage

1⁄8 teaspoon allspice

Remove any gristle from meat. Cut into 1-inch cubes. Place meat in a large bowl and combine with remaining ingredients. Cover and refrigerate for at least 12 and up to 24 hours for best flavor.

Assemble Waring Pro™ Professional Meat Grinder with medium or large cutting plate. Assemble unit for sausage making (follow “To make sausages” instructions on page 6). Grind meats. Stuff sausage into prepared casings, tying off links into desired lengths. Sausage may then be smoked in a homestyle smoker. Recommended smoking temperature is 175°-200°F, and smoking time should be 4 to 6 hours. Suggested woods for smoking Andouille are pecan or hickory. Cook thoroughly before serving - internal temperature should register 160°F when tested with an instant-read thermometer. The andouille may then be used as is, sliced thinly as an hors d’oeuvre, or as an ingredient in jambalaya, gumbo or other Cajun dish. Smoked Andouille may be frozen.

Nutritional information per 4 oz. serving:

Calories 339 (66% from fat) • carb. 2g • pro. 27g • fat 24g • sat. fat 9g

• chol. 68mg • sod. 300mg • calc. 25mg • fiber 0g

9