I thought I would share this recipe. It is inspired by Cajun Chef John Folse and credit is givin as should be though the recipe has been significantly modified to my taste.
Shooters Smoked Andouille- Chef John Folse's recipe modified
This is my version of a recipe by Chef John Folse. The history shown in this recipe was written by him and I found it interesting and wanted to give proper credit. My modifications came about after first making this sausage by the original recipe and finding it not compatible with my personal taste but the inspiration was certainly from this noted Cajon Chef.
5 lbs Pork Butt (very course ground)
1/4 cup chopped garlic
1/8 Cup cracked black pepper
1/2 cup soy concentrate
2 Tbs cayenne pepper
4 Tbs salt
2 Tbs paprika
1 Tbs thyme
1 tsp bay leaf (ground fine)
1/4 tsp allspice
1 tsp insta cure #1
1. Grind pork through a 1/4 cup plate, or hand chop coarsely.
2. Blend in all remaining ingredients. Stuff meat into casings in one foot links. Tie both ends of the sausage.
3. Smoke Andouille at 175-200ºF for approximately four to five hours using Pecan wood.
4. Note: Sugar cane added to the Pecan will make the sausage very dark and is traditional if desired.
5. The Andouille may then be frozen if desired
Serving size: 1/20 of a recipe (4.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Amount Per Serving
Calories From Fat (59%) 179.03
% Daily Value
Total Fat 19.37g 30%
Saturated Fat 7.17g 36%
Cholesterol 110mg 37%
Sodium 1567.57mg 65%
Potassium 454.35mg 13%
Total Carbohydrates 1.55g <1%
Fiber 0.54g 2%
Protein 29.6g 59%
Andouille is the Cajun smoked sausage so famous nationally today.True andouille is stuffed into the
beef middle casing which makes the sausage approximately one and a half inches in diameter.When
smoked over pecan wood and sugar cane, 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.
(These notes provided by Cajon Chef John Folse and Sausage Stuffers)