Bigwheel's Coonass Andouille - BBQ Central

Go Back   BBQ Central > Recipes > Sausage & Cured Meat Recipes
Click Here to Login
Thread Tools Display Modes
Old 01-06-2007, 12:35 AM   #1
Official BBQ Central Mark
bigwheel's Avatar

Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Bigwheel's Coonass Andouille

Bigwheel's Genuine Coonass Andouille

13 lbs. Boston Butt
1 cup fresh minced garlic (from the jar)
1/2 cup coarse black pepper
2 T. garlic powder
2 T. onion powder
5 T. salt
1 T. MSG
1 T. Tender Quick
3 T. dried parsley flakes
4 T. cayenne pepper
3 T. ground Thyme
1 bottle Shiner Bock Beer
1 pair of well cleaned Raccoon hindquarters (optional)

Combine all spices with beer and water to equal 1 1/2 quarts of liquid. Chill the spiced liquid while you cut and debone the meat to fit the grinder. Add liquid to meat mixing well. Run meat through coarse grinder plate and mix it up again. Stuff into medium hog guts and tie into one foot links. Allow links to rest uncovered in the ice box overnight shuffling occasionally so all links get some air. Next day smoke heavy at 175 degrees with oak, pecan, and mesquite to internal temp of 155.

bigwheel is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:41 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.