Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt).
Author: The Cook
Recipe type: Sausage Making
- 1 kg pork butt
Ingredients per 1000g (1 kg) of meat
- 2¾ teaspoons salt
- ⅓ teaspoon Kwikurit
- 3 teaspoons cracked black pepper
- 3 cloves garlic, chopped
- 1½ teaspoons dried thyme
- 2 teaspoons cayenne pepper
- ⅜ cup cold water
- Grind all meat with 5 - 6 mm plate.
- Mix meat with all ingredients, including water.
- Stuff into 38 - 40 mm hog casings. Leave as a rope or make 30 cm links.
- Dry for two hours at room temperature or preheat smoker to 54º C and hold without smoke for one hour.
- Apply hot smoke for 2 hours.
- Shower for 5 minutes with cold water.
- Store in refrigerator and cook before serving
To make a ready to eat sausage increase smoker temperature to 76ºC until internal temperature of 68ºC is obtained. You may poach it in water at 80º - 85ºC until internal temperature of 68ºC is obtained.