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!
- 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
- 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