安杜耶香肠

食材

服务 8

• 1.4 kg主要成分(cubed, with fat)
• 2 tbsp黄油或油
• 1 tbsp品尝
• 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)

步骤

1. 1

   准备

   准备好食材。

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

2. 2

   库克

   用中火煮至熟。

   Chill the grinder parts in the freezer beforehand.

3. 3

   季节

   用盐和胡椒调味。

4. 4

   发球

   趁热食用。

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.

变化

• •

  添加蔬菜以增加变化。

存储

冷藏可保存3天。

常见问题解答