My Andouille Recipe

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padronman

Master of the Pit
Original poster
So since Myself and the wife really really loved the flavor of this Andouille I thought I'd share the recipe for anyone who wants to try it.  I took and combined what I liked about 3 different recipes.  Additions, subtractions, etc. 

6 LBS Pork Butt trimmed of all nasty stuff :)

2 tsp. Cayenne

4 tsp. Fresh ground black pepper

2 tsp. White pepper

3 Tbs. Salt

1 tsp. Crushed Red Pepper

1 Tbs. Paprika

1/2 tsp. Allspice

1 Tbs. Onion Powder

8 fresh garlic cloves (run through the small grinding plate)

1 1/4 tsp. of Cure #1 (Prague Powder #1)

1/2 Cup (or more) of water......although next time I will be using red wine

Mix all dry spices with water or red wine and make a slurry.  Grind the meat (I use a Kitchenaid) on the large plate.  I did not chunk some of the meat the recipes said to do and the texture came out great.  I only ran it through one time.  Grind the garlic cloves through a small grinding plate into the meat. 

Now add the slurry to the meat and mix thoroughly.  Then mix again.  Now I didn't want to emulsify this sausage so I mixed thoroughly but not over mixed.  Place in a bowl over night in the fridge. 

Stuffed using 32-35mm natural hog casings.  I linked these but next time I will leave in one long sausage because I use Anduille in my gumbo so it's cut up anyway.  Rested at room temp to dry the casings out a bit. 

Into the smoker at 100-110F for an hour to further dry casing.  Increased to 130F and added smoke. Increased temp 10F each 30 minutes until I hot about 170F.  Cooked to an internal temp of between 155-160F

Into a water bath with ice to cool down the links and then patted dry and into a paper bag for an hour to "bloom".  Vacuum sealed and into the freezer and ready to make gumbo! 

I used straight Hickory chunks and the flavor was true smoked sausage, but feel free to us any wood you want.  The process is not fast, the smoking is not fast, it can be a little bit of a Pain in the ASS......but damn if the results aren't better than anything you can get in a store and you control what in it!  This journey will be fun, and can't wait for my next adventure!  Oh that's right.....tomorrow is 7 lbs of Texas Hot Links!!!! 
 
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