Text 33709, 101 rader
Skriven 2010-01-20 10:11:15 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Re: Authentic Andouille
===============================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> French andouille sausage is a mild sausage originally from Normandy made

 -> chewy texture. Pig intestines and stomach are cleaned, cut into strips,

 RH> Chitlins are pretty distinctive as far as smell goes.  It sounds either

Mostly when they are being "prepared" or cleaned. I've had to do that a time or
two. I worked out a successful method of "pre-cleaning" the intestine which
involved placing one end of the intestine over a garden hose and turning the
water on full-force. Of course one had to be careful where the outlet end of
the thing was "aimed". Parental units tended to get some upset if they got
sprayed. Or if the spray got onto the freshly killed pork.

 RH> really good or really nasty, depending on who makes it and who cooks
 RH> it. I'd probably like it if it's done well; it doesn't do to ask what
 RH> went into a sausage.

Or into a law.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Boudin Noir
 Categories: Pork, Offal, Booze, Sausage, Preserving
      Yield: 1 1/2 Pounds

  1 1/4    Meters (4 ft) hog casing;
           - 34mm to 36mm diameter

MMMMM-------------------------STUFFING------------------------------
    350 g  Finely minced onions
     90 g  Lard
     75 g  (1/2 lg) peeled, cored,
           - minced apple
    100 g  Pork fatback
    150 g  Lean pork
      6 g  Minced garlic
     10 g  Minced flat-leaf parsley
     12 g  (2-1/2 ts) fine salt
      2 g  (1 ts) ground black pepper
    1/4 ts Ground nutmeg
    1/4 ts Quatre épices
     90 ml Whole milk
      1 tb Calvados
    375 g  Fresh pork blood
 	
  The recipe produces about 700 grams (24 oz) of finished
  sausage. Depending on the diameter of the casing used, the
  final length will be between 60 and 75 centimeters (24 and
  36 inches).

  It can be prepared in a single length or twisted into
  individual links prior to poaching.

  01. Sweat the onions in 75 grams lard over medium-low heat
  until they start to melt, about 30 minutes. Drain. Cool to
  room temperature before mixing with the other ingredients.

  02. Sweat the apple in 15 grams lard over medium heat until
  it starts to color, about 10 minutes. Cool to room temp
  before mixing with the other ingredients.

  03. Grind the fatback and meat through a fine blade.

  04. Soak sausage casing in warm water for 15 minutes. Rinse
  inside of casing with cold water.

  05. Combine the cooked onions and apples with all remaining
  ingredients, except the blood, in the bowl of a stand mixer
  fitted with a paddle. Use the lowest speed to thoroughly mix
  the ingredients. Add the blood and mix. Immediately stuff
  mixture into the casing. Do not over-stuff the sausage.

  06. Place the sausage in a large pot. Fill the pot with cold
  water. Cover the sausage with a drop lid. Heat the water to
  85øC to 90øC (185øF to 195øF) and maintain it in this range.
  Poach the sausage for 18 minutes and until the internal temp
  reaches at least 74øC to 77øC (165øF to 170øF). Carefully
  lift the sausage out of the water and place on a baking
  sheet. Rinse the sausage with cold water. Cool it in a
  refrigerator. Wrap sausage in plastic wrap until ready to
  use.
 
  From: http://www.hertzmann.com/articles

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Laws are like sausages. It's better not to see them being made. Bismarck
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