In the US, the Andouille is most often associated with  Louisiana Cajun cuisine - Its a really heavily spiced, smoked sausage, made with a variety of ingredients but most often pork, garlic, cayenne, paprika and wine. The sausage is actually French in origin, but the recipes have diverged a fair amount since it was introduced.

This sausage will take a few hours to slowly smoke to the right temperature, so it great for planning a lazy Saturday or Sunday lunch or dinner around.

Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!

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Ingredients

  • 300g pork shoulder, diced
  • 150g beef, diced
  • 100g pork fat, diced
  • 1.38g Curing salt #1
  • 5g dry non fat milk powder
  • 5g fresh thyme
  • 1 pinch ground cloves
  • 1 pinch of all spice
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sweet smoked paprika
  • 1 tbsp crushed garlic
  • 10g salt
  • 50 ml red wine
  • 1 meter hog casings

Instructions

  • Place the fat in the freezer two hour ahead of time, the beef and pork an hour ahead of time
  • Soak about 1 meters of hog casings in warm water
  • Cool the metal parts of your grinder and stuffer before use, if possible
  • Remove the diced pork and beef from the freezer when its got a frozen crust to it
  • Grind all of the meat and the fat into a bowl. Keep the bowl chilled whilst you prepare the spices
  • Mix all the spice mix ingredients, including the cure #1  together in a bowl.
  • Add all of the ingredients, to the ground meat, and mix thoroughly, then chill in the fridge for 30 mins.
  • Stuff the mixture into the hog casing, twisting off 6 inch sausages
  • Hot smoke these sausages until the internal temperature reaches 65c

How to eat it?

Video

Posted 
December 27, 2020
 in the 
Sausages
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