25 If you would make good bratwurst
Take four pounds of pork and four pounds of beef and chop it finely. After that mix with it two pounds of bacon and chop it together and pour approximately one quart of water on it. Also add salt and pepper thereto, however you like to eat it, or if you would like to have some good herbs , you could take some sage and some marjoram, then you have good bratwurst.
For 30 servings:
4 lb. Beef
4 lb pork
2 lb bacon
1 quart water
It was then parboiled in a mix of water and beer (lager).
Divide a lot? to make for your family. OR, make a lot and FREEZE I!
ANDOUILLE RECIPES- My sources that I drew from.
5 lb. Pork butt
½ lb pork fat
½ c. chopped garlic
¼ c. coarse pepper
1 T. dry thyme
4 T. salt 9km
Grind pork very coarse (1/4 inch). It was then parboiled in a mix of water, chardonnay, and thyme.
Home made spicy Andouille sausages. Adjust the seasonings
to suit your preferences. Pack any unused sausage casings
in a jar with salt. Prep Time: approx. 20 Minutes. Cook
Time: approx. 15 Minutes. Ready in: approx. 1 Hour 35
Minutes. Makes 3 sausages (24 servings).
Printed from Allrecipes, Submitted by Edward
1 1/2 yards of large sausage
casing, about 2 to 3 inches wide
4 pounds lean pork meat
2 pounds pork fat
1/4 cup minced garlic
2 tablespoons salt
1 teaspoon freshly ground
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 tablespoon ground paprika
1/4 teaspoon crushed bay leaf
1/4 teaspoon dried sage
5 teaspoons hickory-flavored
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 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
3 Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the
stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
4 Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the
stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and 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. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
5 To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
Category: Andouille, Creole & Cajun, Meats, Sausages, Southern
Food and Cooking Terms: Andouille, Tripe
4 lbs Pork
1 lbs Tripe or chitterlings
2 Garlic cloves
3 Bay leaves
2 large Onions
1 tbsp Salt (not iodized)
1 tbsp Pepper
1 tsp Cayenne pepper
1 tsp Chili pepper
1/2 tsp Ground mace
1/2 tsp Ground cloves
1/2 tsp Ground allspice
1 tbsp Minced thyme
1 tbsp Minced marjoram
1 tbsp Minced parsley
1 Pork should be approx 2 lbs fat and 2 lbs lean [usually boston butt] the tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead.
2 You can use an extra pound of pork instead of the tripe/chitterlings.
3 Chop, do not grind the meat.
4 Mix with seasonings.
5 Stuff into casings.
6 Age at least overnight and then smoke several hours using hickory, hackberry or ash.
7 Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting.
6-lbs ground pork
3-1/3-tbsp finely minced garlic
1-tsp freshly ground black pepper
1-tsp chili powder
1/2-tsp dried thyme
1/4-tsp ground bay leaf
3-tbsp liquid smoke
Combine all ingredients, mix well & stuff into hog casing. To cook, broil, bake or fry
French Garlic Sausage
3-lb medium ground pork butt
2-lb medium ground beef chuck
2-tsp white pepper
1 1/2-tbsp salt
8-cloves pressed garlic
4-tbsp liquid smoke
Combine all ingredients, mix well & stuff into hog casing
Bake or fry.
OTHER FOODS SERVED AT TALANQUE FEAST 2002
2 pita breads
8 leaves romaine lettuce -
rinsed, dried, and torn into
2 green onions, chopped
1 cucumber, chopped
3 tomatoes, cut into wedges
1/4 cup chopped fresh parsley
1 clove garlic, peeled and chopped
2 tablespoons sumac powder
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh mint leaves
12 pita breads 8 cloves garlic, peel/chopped
8 heads romaine lettuce 8 T. sumac
16 green onions 2 c. lemon juice
8 cucumbers 2 c. olive oil
¾ c. chopped parsley 3 T. salt
2 T. coarse pepper 2 c. chopped fresh mint
In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over the pita mixture, and toss just before serving.
Mustard Sauce to go with sausages:
1 c. mustard seeds
1 c. ground mustard
1 c. orange blossom honey- softened in the microwave
1/4 c. raisins
1 c. breadcrumbs
1/4 c. flour
4-6 c. red wine vinegar
put 1/2 c. red wine vinegar in food processor, add the mustard seeds (whole), raisins. Whirl til some of the seeds are pulverized. Split this in half. Process half the mustard at a time with half the mustard powder, and half the remaining vinegar, breadcrumbs, flour, etc. Pour it all together when done, and let it sit at LEAST 2-3 days.
Yes, its a quantity recipe, sorry.