Andouille Sosis

Bu Tarif Hakkında

Andouille sosisi içeren geleneksel bir İtalyan favorisi. Bu sevilen yemek, İtalyan konfor mutfağının özünü temsil ediyor.

Malzemeler

Porsiyonlar 8

• 1.4 kgana madde(cubed, with fat)
• 2 tbsptereyağı veya sıvı yağ
• 1 tbsptatmak
• 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)

Yapılışı

1. 1

   Hazırlan

   Malzemeleri hazırlayın.

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

2. 2

   Aşçı

   Bitene kadar orta ateşte pişirin.

   Chill the grinder parts in the freezer beforehand.

3. 3

   Sezon

   Tuz ve karabiberle tatlandırın.

4. 4

   Servis yap

   Sıcak servis yapın.

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.

Varyasyonlar

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  Çeşitlilik için sebze ekleyin.

Depolama

3 gün buzdolabında saklanır.

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