*  Exported from  MasterCook  *
 
                             ANDOUILLE SAUSAGE
 
 Recipe By     : ROMEO'S SAUSAGE & SPECIALITY,BATON ROUGE,LA
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Sausages
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      POUNDS        BONELESS PORK BUTTS
    3      TBLS          SALT
    2      TBLS          CRACKED RED PEPPER
    2      TBLS          CAYENNE PEPPER
    2      TSP           GROUND GARLIC
    2      TSP           ONION POWDER
      1/2  CUP           PAPRIKA
      1/2  OUNCE         CURE (MORTON TENDER QUICK IS OK)
    2      CUPS          DRY MILK (NOT QUICK DISSOLVING) OR SOY PRO
    1      QUART         WATER
 
 CUT MEAT INTO SMALL PIECES AND MIX WITH THE DRY MILK OR SOY
 POWDER
 
 BOTH ARE TASTELESS AND THEIR PRIMARY PURPOSE IS TO KEEP THE
 SAUSAGE JUICY. PLACE THE REST OF THE SPICES IN A CONTAINER AND
 ADD  1 QUART OF COLD WATER,MIX WELL,POUR OVER MEAT AND REALLY
 MIX THOROUGHLY. PUT through A GRINDER WITH  1/2 INCH HOLES IN THE
 GRINDER PLATE IN COMBINATION WITH A SAUSAGE STUFFER TUBE. USE
 SMALL INTESTINE CASINGS AND MAKE THE INDIVIDUAL SAUSAGES ABOUT
 10 INCHES LONG EITHER TWISTING OR TYING THE 10 INCH LENGTHS
 
 .    HANG ON A RACK AND DRY ABOUT 1 HOUR, HANG IN SMOKER, GRADUALLY
 BRING TEMPERATURE TO BETWEEN 160 AND 180 DEGREES SMOKING MAY
 REQUIRE 6 OR 8 HOURS BE PATIENT
 
 APPLY HEAVY SMOKE UNTIL INTERNAL TEMPERATURE OF SAUSAGE IS 152
 DEGREES. REMOVE AND PLACE IN ICE WATER UNTIL TEMP DROPS TO 110
 DEGREES. HANG SAUSAGE AT ROOM TEMP FOR ABOUT 1 HOUR UNTIL A NICE
 BLOOM DEVELOPS (COLOUR) COOL OVER NIGHT IN THE FRIG. BEFORE
 EATING.
 
     HIGHLY SEASONED--EXCELLENT TO SEASON VEGETABLES AND FOR ADDING
 TO STUFFINGS OF VARIOUS KINDS. DO NOT ALLOW SMOKER TO GET OVER
 180 DEGREES SINCE YOU ARE NOT COOKING ,YOU ARE SMOKING. I KEEP
 THESE SAUSAGES IN OUR DEEP FREEZE ALL THE TIME
 
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