| Sausage Andouille Chorizo I Chorizo II Hungarian Irish Kielbasa Garlic Kielbasa Lituanian Longganisa Polish 1 Polish 2 Kielbasa Polish Kielbasa Ukrainian Salami |
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| Andouille Sausage ~ 1½ yards of large sausage casing 4 lbs lean pork meat 2 lbs pork fat Group 1 ¼ cup garlic, minced 2 tbsp salt 1 tsp black pepper, freshly ground 1 tsp cayenne pepper ¼ tsp dried thyme 1 tbsp paprika powder ¼ tsp bay leaf, crushed fine ¼ tsp dried sage 5 tsp flavored liquid smoke (hickory smoke seems to be best) 1. Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt. 2. Cut the meat and fat into ½-inch wide chunks. Pass them once through the coarse blade of a meat grinder. Using a large bowl and wooden spoon, mix together the ground pork and fat with Group 1. 3. Cut the casing into 2-foot (24-inch) lengths and tie a knot in one end of each casing. Fit the open end over the tip of the sausage stuffer and slide it on until the stuffer touches the knot. Keep air from getting into the casings. Fit the stuffer onto the meat grinder. 4. Fill the stuffer hopper with the sausage mixture. Turn the machine (on if electric) and feed the stuffing slowly into the hopper. If you are using a manually operated machine, push the stuffing through with a wooden stick or pestle. The casing will fill slowly. Stop filling the casings about 1¼-inches from the funnel end. Slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Make a knot in the casing itself or tie with a piece of string. |