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Andouille Sausage

smokin monkey

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Andouille Sausage

My first attempt at Andouille sausage, thanks to Hang Fire Cook Book.

Ingredients:

1 tsp Cure #1
2 lbs + 12 oz Pork Shoulder
7 3/4 oz Pork Back Fat
2 oz Cajun Seasoning
(5 tbsp paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp dried oregano
1 tbsp sea salt flakes
1 tbsp dried thyme
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp Chilli flakes)

2 Tbsp Paprika
2 Tbsp Dried Powdered Milk
3 Cloves Of Garlic
2 tsp Ground Black Pepper
1 Tbsp Sea Salt
1 tsp Chilli Powder
1 tsp Red Chilli Flakes
1 tsp Ground Cumin
1 Natural Hog Casing 36/40
Directions:

Mix together Cure #1, Cajun Seasoning, Paprika, Milk Powder, Chopped Garlic, Black Pepper, Salt, Chilli Powder, Red Chilli Flakes and Cumin.
Cube Pork and Fat into 1 inch cubes. Then grind using a course blade.
Mix ground Pork with the spice mix and leave in fridge for at least one hour, I leave over night.
Soak Hog Casing in water for 30 minutes to remove salt.
Test fry mixture to see if seasoning is correct.
I use the course blade again on my grinder with a 20mm sausage stuffer.
Feed Casing onto stuffer Tube.
Fill casing with mixture.
Link Sausages to you desired length, I go for about 14 inches.
The sausages need to, so hang in fridge for two hour until the skins are dry to touch.
Set smoker to 60'C 140'F and smoke with your favorite wood, I used Oak.
Cook for 1 hour at 60'C/140'F
Raise the temperature to 65'C/149'F for a further hour.
Raise the temperature to 70'C/158'F for a further hour.
Then finally set temperature to 80'C/176'F and cook until IT reaches 74'c/165'F.
Remove from smoker and either put into Ice and water bath or spray with cold water.
Refrigerate overnight.

Cubed pork

Back Fat

Spice Mix

Pork Grinding

Added Spice Mix

Stuffed and ready to smoke

All finished



First attempt, and first taste!


Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
 

murraysmokin

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Looks good have some Andoullie on the agenda soon.
Have you ever used the NOLA recipe for andoullie? If so what is the taste comparison? Just curious as that is the one I made last & really liked it.
 

smokin monkey

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Hi Murray, no I have not used NOLA recipe, this is my first attempt at any type of Andoullie and first taste.
 

SmokinAl

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It sure looks good from here!

Al
 

crankybuzzard

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Looks like you nailed it! That type of sausage is hard to beat and can be used in so many different ways!

That one pic with the sausage that has a hole in it from the probe, if some one ever asks about the hole, tell them your smoker is infested with meat worms! I love doing that to kids.
 

smokin monkey

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Looks like you nailed it! That type of sausage is hard to beat and can be used in so many different ways!

That one pic with the sausage that has a hole in it from the probe, if some one ever asks about the hole, tell them your smoker is infested with meat worms! I love doing that to kids.
Like the meat worms!
 

crazymoon

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SM , Good job on the sausage ,looks delicious!
 

redheelerdog

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Nice Andouille, looks delicous, show  us some pics of the Jambalaya! 
 

disco

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Nice. I love andouille!

Disco
 

redheelerdog

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Looks awesome, I could eat that all day and all night!

Nice job!
 

mawil1013

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I'm figuring out also how to make it, but I want to reduce moisture by low temp a few days, i have pink salt too.
 

txdvr

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Looks good have some Andoullie on the agenda soon.
Have you ever used the NOLA recipe for andoullie? If so what is the taste comparison? Just curious as that is the one I made last & really liked it.
Where is the recipe for the NOLA Andouille?

I like it spicy!

Thank you
 

txdvr

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Joined Jul 2, 2015
Thank you Whistech, I will add it to my list of stuff I just have to try!

We like spicy dishes, and my wife loves New Orleans flavor.
 

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