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Chapter:Sausage Making Recipes
Section:Smoked
Recipe:Andouille
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Andouille
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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.

Traditionally, the andouilles from France were made from the large
intestines and stomach of the pig, seasoned heavily and smoked. In
parts of Germany, where some say andouille originated, the sausage
was made with all remaining intestines and casings pulled through a
larger casing, seasoned and smoked. It was served thinly sliced as
an hors d'oeuvre.

It is interesting to note that the finest andouille in France comes
from the Brittany and Normandy areas. It is believed that over half
of the Acadian exiles who came to Louisiana in 1755 were originally
from these coastal regions.

5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing (see butcher or specialty shop)

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 homestyle 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, or grilling as an hors 
d'oeuvre.

Posted by Karl E. Moser (KE3NF) to rec.food.recipes on Oct 18, 1999.
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