Cajun Andouille

Andouille is the Cajun smoked sausage so famous nationally today. 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 Arcadian exiles that came to Louisiana in 1755 were originally from these coastal regions.

Cajun Andouille

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    sausages


Ingredients

  • 3

    lbs boned pork butt

  • 1

    lb pork back fat

  • 3

    T onion powder

  • 1

    T kosher salt

  • ¾

    T pepper

  • 1

    t thyme

  • t ground allspice

  • t nutmeg

  • t cayenne pepper

  • ½

    t sugar

  • ½

    t paprika

  • ¼

    t ground bay leaf

  • ½

    t Morton Tender Quick Home Meat Cure

  • ½

    cup ice water

Directions

Grind all of the pork and fat through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled, ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, mix the water with the Morton cure. Then thoroughly mix the remaining ingredients with the water/cure mixture. Then thoroughly mix the water/cure/spice mixture with the ground pork. Immediately stuff into 1½ inch hog casings. Hang the sausage in your smoker. Start smoking at 135 degrees Fahrenheit with the vents slightly open for 20 minutes to dry the casings. Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155 degrees. Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110 degrees. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.


Nutrition

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