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Chapter:Sausage Making Recipes
Section:Smoked
Recipe:Andouille Sausage
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Andouille Sausage
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 5      pounds        pork butt
   1/2  pound         pork fat
 5      cloves        garlic -- minced
   1/4  cup           cracked black pepper
 2      tablespoons   cayenne
 1      tablespoon    thyme
 4      tablespoons   salt
                      sausage casings, beef or pork

Cube pork butt into 1/2 inch cubes. using a meat grinder, with 1/4 inch
holes in the grinding plate, grind pork and pork fat. Place ground pork
into a large mixing bowl and add remaining ingredients. Mix well to
combine. Stuff into casings and tie int o one foot links using heavy gauge
twine. Place sausages into a smoker and smoke at 175 - 200 degrees for
about 4 - 5 hours, using hickory or pecan wood. Andouille may then be
frozen and used in gumbos, as hors d'oeuvre, or grilled and eaten as a 
sandwich.

NOTES: True Andouille is stuffed into the beef middle casing, which makes
it about 1 to 1 1/2 inches in diameter. It is slowly smoked over pecan wood
and sugar cane and will become very dark and almost black. It is not
uncommon for the Cajuns to smoke Andouille for 7 - 8 hours at temperatures
no higher than 175 degrees.

Recipe By: Chef John Folse
From: the recipe collection of Fred Towner
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