Recipes for Culinary Arts Program: Meat Fabrication and Cold Foods
About This Book
Andouille Sausage Makes 8 pounds bulk, about 25 links (8 ounces each). Ingredients 6 ¼ pound boneless pork butt, cubed (70% lean, 30% fat) Seasonings - 2 ¼ ounce per weight Salt - ¼ ounce per weight Tinted curing mix (TCM) - ½ ounce per weight Dextrose - 4 ounce per weight Nonfat dry milk powder - 2 ½ tablespoon Cayenne pepper - 1 teaspoon Ground mace - 1 teaspoon Ground allspice - 1 teaspoon Ground marjoram - ¾ teaspoon Ground thyme - ¼teaspoon Ground cloves - 1 ¼ pound Onion, chopped coarse -
| Category | humanities |
|---|---|
| Subject | Cookery / food and drink / food writing, Catering and food preparation skills and trades |
| Year | 2023 |
| Authors | |
| Chapters | 9 |
| Word Count | |
| Price | |
| Institution | South Puget Sound Community College |
| License | Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/ |