Salchicha Andouille

Acerca de esta receta

Un favorito tradicional italiano con salchicha andouille. Este querido plato representa la esencia de la cocina reconfortante italiana.

Ingredientes

Sirve 8

• 1.4 kgingrediente principal(cubed, with fat)
• 2 tbspmantequilla o aceite
• 1 tbspal gusto
• 2 tspcayenne pepper
• 1 tbspcoarse black pepper
• 6 clovesgarlic(minced)
• 1 tbspdried thyme
• 1 tsppink curing salt (Prague Powder #1)
• 1/2 cupice water
• 2 mnatural hog casings(rinsed)

Instrucciones

1. 1

   Preparar

   Tener listos los ingredientes.

   Cold meat grinds cleanly; warm meat smears and turns mealy.

2. 2

   Cocinar

   Cocinar a fuego medio hasta que esté hecho.

   Chill the grinder parts in the freezer beforehand.

3. 3

   Sazonar

   Sazonar con sal y pimienta.

4. 4

   Servir

   Servir caliente.

5. 5

   Dry the links

   Hang or rest the links uncovered in the refrigerator for several hours or overnight. This forms a tacky surface called a pellicle that helps smoke adhere evenly during cooking.

6. 6

   Smoke low and slow

   Smoke at 105 to 120°C (225 to 250°F) over pecan or hickory for 2 to 3 hours until the internal temperature reaches 68°C (155°F). Keep the temperature low so the fat renders gently.

   Use a probe thermometer; overheating causes the fat to leak out.

7. 7

   Cool and rest

   Plunge the smoked links briefly into ice water to stop cooking, then dry and refrigerate. The flavor deepens after a day. Slice into gumbo and jambalaya or pan-sear to serve.

Variaciones

• •

  Añada verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes