Text 1645, 108 rader
Skriven 2010-09-15 06:32:00 av Dave Drum (45448.cooking)
   Kommentar till text 1609 av Lee Lofaso (3:800/432.0)
Ärende: Frank N. Furter
=======================
-=> Lee Lofaso wrote to Dave Drum <=-

 DD>The Polish "hot dog" is covered under the kielbasa - there are two styles
f
 DD>kielbasa. The one I like best is the "fresh kielbasa" which is similar in
 DD>appearance to an Italian sausage or bratwurst. The other is sold already
 DD>cooked, usually in packages like big hot dogs and is made with an
mulsified
 DD>meat mixture. They are OK, certainly better than Oscar Mayer tube steaks. I
 DD>usually have them with chilli - sort of a Polish Coney.

 LL> I was kinda wondering about the subject line, thinking it was a
 LL> reference to Dr. Frank N. Furter of Rocky Horror fame.  :)

Never seen the kult klassic. The "Frank N. Furter" pre-dates Rocky Horror by a
good bit. I remember a Larry, Moe and Shemp bit featuring that name for a
character. And I seem to remember (but, not clearly) Groucho doing something
like that. Not to mention various Looney Tunes references.
 
 DD>I don't have much familiarity with the half-smoke or the red hots. I did
have
 DD>red hots once in Louisiana. They were a red dyed smoked sausage laced
heavily
 DD>with red pepper flakes. Neither is common around here so I didn't think of
 DD>hem.

 LL> I'm not a big fan of red hots (Louisiana variety), as we have so many
 LL> other better foods available here, such as real hot and spicy andouille
 LL> sausage?

Andouille is pretty decent stuff.

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

      Title: Andouille
 Categories: Cajun, Pork, Sausages, Chilies, Preserving
      Yield: 5 pounds

      5 lb Pork butt
    1/2 lb Pork fat
    1/2 c  Chopped garlic
    1/4 c  Cracked black pepper
      2 tb Cayenne pepper
      1 tb Dry thyme
      4 tb Salt
      6    Feet beef middle casing (see
           - butcher or Specialty shop)
 
  Andouille is the Cajun smoked sausage so famous nationally
  today. Made with pork butt, shank and a small amount of pork
  fat, this sausage is seasoned with salt, cracked black
  pepper and garlic. The andouille is then slowly smoked over
  pecan wood and sugar cane. True andouille is stuffed into
  the beef middle casing which makes the sausage approximately
  one and a half inches in diameter. When smoked, it becomes
  very dark to almost black in color. It is not uncommon for
  the Cajuns to smoke andouille for seven to eight hours at
  approximately 175øF.

  Traditionally, the andouilles from France were made from the
  large intestines and stomach of the pig, seasoned heavily
  and smoked. In parts of Germany, where some say andouille
  originated, the sausage was made with all remaining
  intestines and casings pulled through a larger casing,
  seasoned and smoked. It was served thinly sliced as an hors
  d'oeuvre. It is interesting to note that the finest
  andouille in France comes from the Brittany and Normandy
  areas. It is believed that over half of the Acadian exiles
  who came to Louisiana in 1755 were originally from these
  coastal regions. 

  Cube pork butt into one and a half inch cubes. Using a meat
  grinder with four one quarter inch holes in the grinding
  plate, grind pork and pork fat. If you do not have a
  grinding plate this size, I suggest hand cutting pork butt
  into one quarter inch square pieces. Place ground pork in
  large mixing bowl and blend in all remaining ingredients.
  Once well blended, stuff meat into casings in one foot
  links, using the sausage attachment on your meat grinder.
  Tie both ends of the sausage securely using a heavy gauge
  twine. 

  In your home-style smoker, smoke andouille at 175øF - 200øF
  for approximately four to five hours using pecan or hickory
  wood. The andouille may then be frozen and used for
  seasoning gumbos, white or red beans, pastas or grilling as
  an hors d'oeuvre.
   
  Recipe by: Chef John Folse - Louisiana’s Premier Products
   2517 South Philippe Avenue Gonzales, LA 70737

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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