bayou Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
November 14, 2005 Danno 63 Comments by From Nola Cuisine I started making my own Andouille a few years back because the stuff they sell in the grocery stores he
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Ingredients
- 5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.
- 2 tsp of Cayenne or to taste
- 1 Tbsp Paprika
- 1/4 Cup Chopped Fresh Garlic
- 1/8 Cup Fresh Ground Black Pepper
- 3 Tbsp Diamond Crystal Kosher Salt
- 1 Tbsp Fresh Thyme leaves, chopped
- 1 tsp Crushed Red Pepper
- 1 healthy pinch Cure #1
- 1/2 Cup Ice Water
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