pafret Loc: Northeast

Pete’s Smoked Andouille Sausage with Tripe


Notes:
· Cook the onions until they are carmelized then cool them before you start this process.
· Mix thoroughly, it isn’t easy with this much meat so allow extra time at the mixing stage.
· Dice the lean meat in about ¼ to ½ inch cubes, it helps if you use an electric slicer.
· Do not fail to weigh the cure accurately, this stuff kills bacteria in tiny amounts, large amounts will kill people.

*** Curing salts (Prague Powder - DQ – Pink Salt etc) are extremely toxic and dangerous. Use an accurate scale to weigh the cure and remember that it takes only 4 Oz to cure 100 lbs. of meat. For 10 pounds you need 0.4 Oz. For 5 lbs you need 0.2 Oz

1 OUNCE = 28.349523125 GRAMS

Five Pound Recipe
1 lb tripe
4 lbs Pork Butts & Lean Pork mix
2 Tblsp Black Pepper
1 tsp crushed or ground Bay Leaves
2 Oz Kosher salt
2 large Onions, diced & sautéed
2 cloves Garlic
2 tsp Cayenne pepper
1 tsp Mace, ground
2 tsp Chili Pepper, ground
½ tsp Cloves, ground
1 tsp Allspice, ground
2 Tblsp Thyme, minced
1 Tblsp Parsley leaves, minced
2 Tblsp Marjoram, minced
1 cup Wine or water (Optional)
DQ ‘Pink Salt’ per directions*
*No More than 0.2 Oz = 5.669904635 Grams

Ten Pound Recipe
8 lbs Pork Butts & Lean Pork mix
2 lb Tripe
4 large onions, diced & sautéed`
2 tsp crushed or ground Bay Leaves
4 Oz Kosher salt
4 Tblsp Black Pepper
4 cloves garlic
4 tsp Cayenne Pepper
4 tsp Chili pepper
2 tsp mace ground
½ tsp Cloves, ground
2 tsp Allspice, ground
4 Tblsp Thyme, minced
2 Tblsp Parsley leaves, minced
4 Tblsp Marjoram, minced
2 cups Wine or water (Optional)
DQ ‘Pink Salt’ per directions*
*No More than 0.4 Oz = 11.33980925 Grams

· Lean pork is usually pork loin. Pork Butts [Boston Butt] or Pork Shoulder works well for the fatty meat. The pork meat mix should be approx 1 Part fatty meat to 2 parts lean meat. The reality is that Boston Butt can be used for all Pork. The lean loin cubes simply add to the visual appeal.
· Tripe is the inner lining of pig’s stomach and chitterlings are the largest intestine. Either may be used. If you buy Tripe in a supermarket you are probably getting Cows Rumen or Stomach which is fine. You can use extra pork instead of the tripe or chitterlings.

Directions
· Place the Tripe or chitterlings in a pot, cover with water, bring to a boil then reduce heat to a simmer for two to three hours. Run the tripe under cold water to cool off then cut them into grinder size strips. Put the cut innards in a ziplock and toss into the freezer until partly frozen.
· Mix together all of the spices and the wine and set aside while you prepare the meats.
· Take 2 lbs of the lean pork and cut it into cubes about ½”. Set aside and keep separate. Chop the rest of the meats into chunks, about 1 inch cubes.
· Add the spices, onions, herbs and garlic to the 1” chunks and mix evenly.
· Take the Chitterlings/tripe out of the freezer and run it through a grinder fitted with a 1/8” plate. Mix the ground tripes with the spice & meat mix.
· Install a ¼’” plate in the grinder and process the large chunks of meats and spices. Add the ½’ cubes to the ground sausage (do not grind) and mix the sausage for a few minutes by hand or in a mixer, to assure uniform distribution of spices, fats, ½” chunks of pork etc.
· Stuff into large hog casings or Beef Middles for Andouille or smaller casings for andouilettes. Freeze until ready to use.

If you are going to smoke the Andouille combine the Prague Powder#1 or DQ #1 with the spices, herbs, wine, garlic mix and proceed as above


For Cured Sausages (contains Prague Powder#1 or DQ #1)
For the best flavor the Andouille should be cold smoked at under 100 degrees for 10 to 12 hours. This will give them a strong smoke flavor, which makes them perfect for adding flavor to all those great Cajun dishes. The cold smoked sausages are cured, but still uncooked and must be fully cooked before eating.

If you don't want to take the time cold smoking requires, you can hot smoke them at 175-200 degrees for 3 to 5 hours, or until the internal temperature reaches 155 degrees Fahrenheit.

These andouille sausages can be safely refrigerated for up to five days, and will keep in the freezer for up 2 months.