Okay, this is one of my all-time favorite recipes, which I've shamelessly stolen from Emeril
Lagasse. I've made a few modifications to the original recipe, which is prepared completely indoors
in a conventional oven. I decided to try this in my home-made smoker, and it worked perfectly, and
IMHO, gives it a much nicer flavor, and texture.

I'm going to post this as I first found it, with my changes below below the original method. I'm
doing that because even though this group is devoted to barbecue and grilling, the original version
of this recipe *is* awesome. And this way, people can can have the original, should they want to
try this indoors as well. But, my money is still on my own modified version.

I've also adjusted somewhat Emeril's recipe for his "Original Essence," which is his Creole
seasoning blend. I like to, as he sometimes says, "kick things up a notch;" meaning that I really
am a fan of spicy food. I adjusted his recipe accordingly.

Also, for the Andouille sausage, I don't use casings. I just grind it up, and use it as patties, or
crumbled in recipes. Andouille is a wonderful sausage, and this is a really good recipe for making
your own.

Enjoy!!

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Emeril Lagasse's Homemade Andouille-Stuffed, Bacon-Wrapped Double-Cut Pork Chops with Awesome Ham
Hock Gravy

Ingredients:

3 tablespoons vegetable oil
1/2 pound Homemade Andouille, (recipe follows), or other spicy smoked sausage, removed from casings
and finely chopped
1/2 cup chopped yellow onions
1/4 cup chopped green bell peppers
1/4 cup chopped celery
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups crumbled corn bread
1 cup chicken stock
2 tablespoons finely chopped fresh flat-leaf parsley
4 (14 to 16-ounce) double-cut, bone-in loin pork chops
1 tablespoon Emeril's Essence (recipe follows)
16 slices bacon
Ham Hock Gravy (recipe follows)

Original Method:

Preheat the oven to 400 degrees F.

In a large, heavy skillet, heat 1 tablespoon of the oil over medium-high heat. Add the andouille and
cook, stirring, until brown, about 3 minutes. Add the onions, bell peppers, and celery and cook,
stirring often, until tender, about 4 minutes. Add garlic, 1/2 teaspoon of the salt and the black
pepper, and cook, stirring, for 1 minute. Add the corn bread and chicken stock and cook, stirring,
until the corn bread is soft, about 1 minute. Remove from the heat and mix in the parsley. Let cool
for about 10 minutes. Meanwhile, with a thin sharp knife, cut a slit into the side of the pork chops
about 2 1/2-inches across and 1-inch deep. Season the chops on both sides with the remaining 1/2
teaspoon salt and the Essence. Then stuff each chop with about 1/2 cup of the cooled corn bread
stuffing. (The chops will be very full.) Wrap 4 slices of bacon around each chop, making sure that
each end of bacon overlaps the next, so that the chop is completely wrapped. Heat the remaining 2
tablespoons oil in a very large heavy ovenproof skillet over medium-high heat. Carefully lay the
chops in the pan. Cook until the bacon is crispy, about 4 minutes per side. Transfer the skillet to
the oven and roast for 20 minutes. Remove from the oven. Transfer the chops to a platter and tent
with aluminum foil to keep warm and serve with Ham Hock Gravy.

Yield: 4 Servings

My Method:

Everything remains exactly the same, until it's time to transfer the chops to the oven. At that
point, I bring the skillet (I have one with handles similar to a stockpot, rather than a
long-handled version) to the smoker, which is heated to about 225 degrees F. Depending on the
thickness of the chops, and how much stuffing is used, this can take anywhere from four to six
hours, in my experience, to cook off. I don't use a water pan with this, because I always buy chops
with as much fat on them as possible. (I worship at the altar of pork fat...)

----------------------------------------------

Homemade Andouille Sausage

Ingredients:

2 1/2 pounds boneless pork butt, 1/2-inch pieces
1/2 pound pork fat, cut into pieces
1/4 cup Emeril's Essence (recipe follows)
2 tablespoons paprika
1 tablespoon minced garlic
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
3/4 teaspoon file powder
3/4 teaspoon chili powder
3/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin

Method:

Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red
pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse
die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.)
Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the
mixture. Adjust seasoning, to taste. Using the sausage attachment on a mixer, stuff the meat into
the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into
patties.

Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker
and use as desired.

Yield: About 2 pounds

----------------------------------------------------

Emeril's Essence (Emeril's Creole Seasoning):

Original Ingredients:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

My Ingredients:

5 tablespoons hot Hungarian paprika
1 tablespoons salt
3 tablespoons garlic powder
2 tablespoon black pepper
1 tablespoon onion powder
3 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoon chili powder

Method:

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: About 2/3 - 3/4 Cup

-----------------------------------------------------

Ham Hock Gravy:

Ingredients:

3 tablespoons olive oil
1 cup chopped yellow onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon tomato paste
1 cup dry red wine
2 medium ham hocks (about 11/2 pounds)
6 cups veal stock, or rich beef stock
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Salt
Freshly ground black pepper

Method:

In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add the onions, bell
peppers, and celery, and cook, stirring, until they begin to caramelize, about 5 minutes. Add the
garlic and cook, stirring, for 30 seconds. Add the tomato paste, stir well to combine, and cook
until it begins to brown, about 1 1/2 minutes. Add the red wine and cook, stirring, to deglaze the
pan and loosen any bits clinging to the bottom. Add the ham hocks and veal stock, and bring to a
boil. Reduce the heat to medium and simmer until reduced by half, 2 hours and 45 minutes. Remove
from the heat. Remove the ham hocks and set aside to cool. Meanwhile, in a small saucepan, melt the
butter over medium heat. Add the flour, whisking constantly, until smooth and starting to thicken,
about 2 minutes. Continue to cook, constantly stirring with a wooden spoon until the roux has a
nutty aroma and becomes a light peanut butter color, 3 to 4 minutes. Remove from the heat and cool.
Whisk the cooled roux into the hot gravy and bring to a boil. Reduce the heat to medium-low and
simmer for 5 minutes until thickened. Cover to keep warm. Remove the fat and skin from the ham hocks
and discard. Remove the meat from the bone and finely chop. Return the meat to the gravy, add salt
and pepper to taste, and keep covered until ready to serve with the stuffed pork chops.

Yield: 2 cups
--
L.P.

My Blog - Updated on a (somewhat) regular basis:
http://lupinepredator.wordpress.com/

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

My Website - Spirit of the Winds:
http://spiritofthewinds.byethost22.com/

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~ Annie, Iron-Clawed Home Dictator ~