<<Disclaimer: Verify this information before applying it to your situation.>>
Well, one way to be sure your sausage and hot dogs are GF is to prepare your
own! So to help out those that are ambitious, I forward the following recipes:
From: Katie E Green <[log in to unmask]>
Newsgroups: rec.food.cooking
Subject: Recipe: Andouille, Cajun-style
Date: Sat, 29 Jul 1995 17:17:31 -0700
This is a wonderful sausage. I haven't made it as yet, but prize the
recipe. This is adapted from Hot Links and Country Flavors, by Bruce
Aidells and Denis Kelly. This one recipe should sell the book for you.
Hot Links and Country Flavors
Alfred A. Knopf, Inc., publishers
ISBN 0-394-57430-3
CAJUN-STYLE ANDOUILLE
Spicy and heavily smoked sausage. It's closely related to the French
andouillette. The sausage was originally stuffed in casings, but is
now, for the most part, in Seattle, that is, served patty style. This
is another food item dating back to 1901 or before. It is used to add
flavor to gumbo and jambalaya and makes the most wonderful sandwich on
a nice soft roll or bread.
Makes 5 pounds
2 Tbs. minced garlic
2 Tbs. kosher salt
1 Tbs. fresh ground black pepper
1 tsp. red pepper flakes
2 tsp. cayenne
3 Tbs. paprika
1/4 tsp. ground mace
1/2 tsp. dried thyme
2 Tbs. sugar
1 tsp. curing salts (Optional--follows)
5 lbs. pork butt, fat and lean separated
cut into 2 inch chunks
1/2 cup cold water
casings (if desired)
Mix garlic, salt, and all spices/herbs with sugar and optional
curing salts in a small bowl. Separate meat and fat into separate
bowls. Rub each with spice mixture. Cover and refrigerate overnight.
Put fat through meat grinder fitter with a 1/4 inch blade. Grind
lean meat with 3/8 inch blade. Combine meat, fat, and water in a
bowl until well blended. Stuff mixture into casings if you are going
to smoke it. Schultzy's, here in Seattle does not smoke his sausage.
It's one of the most popular sausages on his menu. He simply pats
it into oblong patties about 1/3 inch thick.
To Hot Smoke, dry for 2 hours in a cool place and smoke cook in a
covered barbecue. Sausage is then ready to eat.
To Cold Smoke, dry in front of a fan in a cool place overnight and
cold smoke for 12 hours, per you application. Cold smoked andouille
should be COOKED before eating.
or, grill on BBQ!
Curing Salts recommended brands are: Prague Powder
Ham Cure
Morton Quick Cure or Tender Quick
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From: Katie E Green <[log in to unmask]>
Newsgroups: rec.food.cooking
Subject: Recipe: Chicago Hot Dogs/Frankfurters
Date: Sat, 29 Jul 1995 17:17:58 -0700
Some suggestions from the originators of the recipe:
Since the hot dogs are emulsified and have no preservatives, temperature
is a critical key.
Stuffed dogs may look nice and plump in the casings (about 8 inches long)
and poach just fine. But when cooled for 30 minutes will shrink up about
3 inches and loose diameter. Or, perhaps the fat will separate out and
you end up with a mess. Temperature and processing time is therefore,
a critical stage of emulsion. Once the meats and fats are all ground,
you must chill them down well in the refrigerator. To emulsify meat and
fat, have an instant read thermometer on hand and use the meat grinder
or standard size food processor. The temperature of the mix should not
rise above 60F at any time during the processing. Crushed ice can be
added to the mix and process in short intervals of 15 seconds to prevent
motor heat transferring to the meat.
CHICAGO STYLE HOT DOGS/FRANKFURTERS
Makes 1 1/2 to 2 pounds
3/4 lb. port butt
1/2 lb. beef chuck
1/4 lb. pork back fat
1 Tbs. light corn syrup
2 tsp. sweet hungarian paprika
1 tsp. dry mustard
1 tsp. minced garlic
1/2 tsp. finely ground black pepper
1/4 tsp. ground mace
1/2 tsp. ground coriander
1/4 tsp. ground cardamom
1/4 tsp. ground cumin or ground celery seed
1 1/2 tsp. salt
1 - 2 cups crushed ice
casings (sheep)
Grind well-chilled meats and fat through the finest plate on your
meat grinder (1/8 or 1/4 inch) to the smallest possible to help
emulsify the mixture. Chill for 30 minutes in refrigerator or 15
minutes in the freezer.
Mix together all spices and salt. Add half meat and fat mixture, half
spice blend, half corn syrup and 1/2 cup of crushed ice to bowl of
food processor. Process in 15 second spurts for a total processing
period of 1 1/2 minutes. After each 15 seconds of processing, stop
the machine and be sure mixture temperature is under 60F. If it is
over, add a tablespoon more of crushed ice.
The success in mixing is to get mixture to a homogeneous appearance
without overheating it. The mixture should look like a pink paste,
or pate with no marbling from the fat.
Transfer completed meat mixture to a bowl and refrigerate while you
process the second half of ingredients in same manner. Use a spatula
or wooden spoon to encorporate the two batches. Stuff into sheep
casings. Tie into 6 inch links.
Poach hot dogs for 20 - 25 minutes in 160 to 180F water, or until
they are firm. Remove and cool under cold running water.
To reheat, grill lightly; OR, bring a pot of water to the boil, add hot
dogs, removing pot from the heat and heat hot dogs for about 10
minutes.
Good luck, but HEY! NO PRESERVATIVES!!!
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From: Katie E Green <[log in to unmask]>
Newsgroups: rec.food.cooking
Subject: Recipe: Seattle's Seafood Sausage
Date: Sat, 29 Jul 1995 17:18:18 -0700
Another recipe from Hot Links and Country Flavors. It's a wonderful
book. Get it.
The trick to making perfect seafood sausages to is have all ingredients
well chilled so they don't overheat during mixing and absorb the cream.
These are very delicate in taste and can be found, if you are lucky,
at the Pike Place Market in Seattle.
SEATTLE'S PIKE PLACE MARKET SEAFOOD SAUSAGE
[This recipe has been removed from the logfiles, as]
[it is copyrighted material---the CELIAC Listowners]
I have had this in the restaurants, and it's never linked. Delicate
patties that are sauteed' in a small amount of olive oil and fresh
tarragon. It also contained calimari.
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