Andouillette la polée is a traditional French dish that is made with andouille sausage and potatoes. It is a hearty and flavorful dish that is perfect for a cold winter day. The andouille sausage is a smoked sausage that is made with pork, and it has a strong and pungent flavor. The potatoes are typically cooked in a creamy sauce, and they are often served with a side of bread or salad. Andouillette la polée is a popular dish in many parts of France, and it is also enjoyed in other countries around the world. If you are looking for a delicious and authentic French dish to try, then andouillette la polée is a great option.
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HOMEMADE ANDOUILLE SAUSAGE
Provided by Food Network
Categories main-dish
Time 2h2m
Yield about 2 pounds
Number Of Ingredients 19
Steps:
- Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
- To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.
- Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
ANDOUILLE SAUSAGE
Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.
Provided by Edward
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 0.7 g, Cholesterol 72.2 mg, Fat 45.8 g, Fiber 0.2 g, Protein 15.6 g, SaturatedFat 16.3 g, Sodium 627.5 mg, Sugar 0.1 g
Tips:
- Choose the right andouillette: Look for a fresh, plump andouille with a firm texture and no signs of spoilage.
- Prepare the andouillette properly: Before cooking, rinse the andouille thoroughly under cold water and pat it dry. You can also blanch the andouille for a few minutes to remove any excess fat and salt.
- Cook the andouillette slowly: Andouille is a dense sausage, so it needs to be cooked slowly over low heat to allow the flavors to develop.
- Use a variety of cooking methods: Andouille can be grilled, roasted, braised, or fried. Each cooking method will produce a different flavor and texture.
- Pair the andouillette with the right ingredients: Andouille is a versatile sausage that can be paired with a variety of ingredients, such as potatoes, beans, cabbage, and apples.
Conclusion:
Andouille is a delicious and versatile sausage that can be used in a variety of dishes. With its unique flavor and texture, andouille can add a touch of Cajun flair to any meal. Whether you're grilling it, roasting it, braising it, or frying it, andouille is sure to please your taste buds. So next time you're looking for a new sausage to try, give andouille a try. You won't be disappointed!
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