Andouille Sausage Recipe - Cooking Index
Andouille Sausage Recipe - Cooking Index
Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Cuisine: Cajun| 5 lbs | 2270g / 80oz | Pork butt |
| 1/2 lb | 227g / 8oz | Pork fat |
| 1/2 cup | 73g / 2.6oz | Chopped garlic |
| 1/4 cup | 59ml | Cracked black pepper |
| 2 tablespoons | 30ml | Cayenne pepper |
| 1 tablespoon | 15ml | Dry thyme |
| 4 tablespoons | 60ml | Salt |
| 6 | Feet beef middle casing - (from butcher) |
Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.
Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine.
In your home style smoker, smoke andouille at 175-200 degrees F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.
Source:
Chef John Folse
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