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Andouille help please.


Smoking Fanatic
OTBS Member
Joined Sep 24, 2006
I love Andouille sausage. So I'd like to try and make some. BUT, I would like to try to make it like Chef Paul Prudhomme's, which has potatoes and onions in it.
Has anyone made it like this or have a recipe for it?
Also, where would a guy from Missouri find sugar cane? Does it really matter that much if it's not smoked with sugar cane? If it does, is there a substitute?
Thanks folks.

tj buffalo

Joined Apr 17, 2007
I've never made andouille with potatoes and onions in it, but here's the recipe that I use when I make it. It's hot, you might be warned to drop the cayenne pepper by half to start out with. I would see no problem in adding chopped onions, maybe a cup or two, and perhaps an equal amount of potatoes (small cubes) to the recipe.

Andouille - Chef John Folse's (Cajun Sausage)

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 (from butcher)

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 home-style smoker, smoke andouille at 175-200F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre. - - - - - - - - - - - - - - - - - - NOTES : 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 175F. 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.

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