You possibly will not think you could lose weight while on a eating plan which includes louisiana hickory-smoked andouille but it is feasible. It is pivotal to not eat louisiana hickory-smoked andouille or other high calorie beef/pork/lamb/veal every day but in moderation.

For instance, I allow myself rich food one day per week. I eat a healthy diet 6 days a week, say 1500 to 2000 calories each day, and then one day, I eat anything – without going overboard of course.

I have been eating this way for the last 6 weeks and it has enabled me to lose 5 kilos. I have not increased my exercise routine or taken any supplements or diet drinks. I have only been aware of what I eat most days of the week and then eat whatever I want one day of the week.

I also think it helps to have some support when on a weight loss program and for that I joined the Biggest Loser club. They have many tools to help you monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat cajun food. I never imagined|thought|believed I could lose 5 kilos while eating cajun meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some cajun food, I suggest|advise|propose you make louisiana hickory-smoked andouille which is one of my favourite|most admired|most adored|best loved cajun recipes.

Louisiana Hickory-Smoked Andouille

1 (2 3/4-pound) pork shoulder, butt portion
    (do not trim fat), cut into large chunks
4 teaspoons granulated sugar
1 tablespoon coarse kosher salt
2 tablespoons coarsely ground black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried thyme
1 tablespoon hot paprika
3/4 cup hickory chips

Put pork through a meat grinder, using disc with the largest holes. Add sugar, salt, peppers, thyme and paprika. Mix thoroughly. Cover and refrigerate for at least 1 hour. 

Lay a 20 x 10-inch single thickness of cheesecloth on a countertop. Paint a 4-inch wide strip along the long side of the cheesecloth with vegetable oil. Arrange 1 cup of the pork into a long thin strip along the inner border of the oil. Fold oiled cheesecloth over the pork and roll the strip back and forth to form an even sausage about 12 inches long. Roll the sausage up in the cheesecloth and tie each end in a knot or secure with string. Repeat with four more pieces of cheesecloth and remaining meat until you have 5 sausages.

Soak hickory chips in water for 30 minutes. 

Put a rectangular metal pan in the center of the bottom rack of a kettle grill and mound 15 charcoal briquettes on each side. Open the bottom vents on the grill. Light the charcoal and allow the fire to burn until the briquettes are ashen and glowing.

Drain hickory chips and distribute them over the charcoal. Place sausages on the grilling rack so that they are over the pan. Cover the grill, open the cover vents, and smoke the sausages for about 1 hour and 10 minutes, until they reach an internal temperature of 160 degrees F. Move the sausages to the edges of the grill, directly over the charcoal. Cook for 3 minutes, flip the sausages over, and cook for 3 minutes more on the other side. Remove the sausages from the grill. When they have cooled enough to handle, peel off the cheesecloth.

When cooked, this sausage can be kept in the refrigerator for 5 days and in the freezer for up to 6 months.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.