Homemade pork sausage andui - Detailed recipes with photos.

A step-by-step recipe for cooking Anduy Creole home-made sausage from свинины. Time: 2 час. 2 minutes. Difficulty: medium Quantity: one .2 kg. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Anduy sausage
- 1.2 Creole Seasoning
2 Recipe preparation:

Ingredients for the recipe:

Anduy sausage

1.2 kg boneless pork neck with sliced shoulder blade just over 1 cm.
250 gr sliced lard
1/4 Art. Creole seasoning, recipe see below
2 tbsp. l paprika
1 tbsp. l chopped garlic
1.5 tsp ground black pepper
1 tsp salt
3/4 tsp filet powder
3/4 tsp seasoning chili
3/4 tsp chopped dried red pepper
1/2 tsp ground cumin

Creole Seasoning

2.5 tbsp. l paprika
2 tbsp. l salt
2 tbsp. l garlic powder
1 tbsp. l black pepper
1 tbsp. l onion powder
1 tbsp. l cayenne pepper
1 tbsp. l dried oregano
1 tbsp. l dried thyme

Recipes with similar ingredients: pork, pork fat, seasoning kajun, paprika, garlic, chili seasoning, red pepper flakes, cumin, garlic powder, onion powder, ground cayenne pepper, anduy sausage, oregano, thyme

Recipe preparation:

In a large bowl, thoroughly mix the pork, lard, seasoning, paprika, garlic, black pepper, salt, filet powder, chili seasoning, red pepper and cumin. Pass through a meat grinder, equipped with a nozzle with large holes. (As alternatives, chop the meat in a food processor.) Transfer the minced meat to a large bowl, cover tightly with plastic wrap and refrigerate during the night.
To check the minced meat for salt, heat 1 tsp. oil in in a small frying pan and sauté the minced meat. Adjust salt and spices, taste.
Using a sausage nozzle, fill the belly with minced meat. Twist and tie a round to make 10-centimeter sausages Anduy. You can make cutlets from minced meat.
Preheat the smokehouse to 120 ° C. Smoke andui sausage for 1.5 hours. Remove from the smokehouse and serve warm. Creole seasoning: Mix all the ingredients thoroughly and Store in an airtight jar or container.