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Cajun Andouille

A smoked, spicy sausage from Louisiana
Print Recipe
Course: Sausage
Cuisine: Cajun
Ingredients Equipment Method

Ingredients
  

  • 5 lbs Pork butt
  • 1/2 lbs pork fat potentially carved from the pork butt
  • 1/2 cup minced garlic
  • 1/4 cup coarsely ground black pepper
  • 2 tbsp cayenne
  • 1/4 cup salt
  • 6 ft hog casing I can never find this locally; affiliate link below
  • 1/2 cup water or dry white wine as an emulsifier to bind the farce

Equipment

  • 1 Meat Grinder : Optional, but recommended - See Equipment Section at the bottom
  • 1 Sausage Stuffer : Optional, required if you skipped the meat grinder
  • 1 Smoker : Not replaceable with a meat grinder

Method
 

  1. Rinse salt from dried casing if necessary, soak casings in warm water.
  2. Grind or chop your pork butt and fat into 1/4 inch cubes w/ 1/4 inch grind plate.
  3. Mix all seasonings into ground meat mixture.
  4. Mix in water or wine slowly to create the perfect farce.
  5. Stuff into casings and link as preferred.
  6. Smoke the sausage at 175 ℉ for 6 hours, until it measures 160 ℉ inside the andouille
  7. Use in gumbo, beans and rice, or serve as an hor d'oeuvres. Freeze what isn't used in the next few days.