My extended family has been making andouille for as long as I can remember. The recipe has been in the family for 3 generations. I was planning on posting the recipe eventually, but found this youtube which goes through the process. Andouille is a very basic sausage used as a seasoning meat in cajun cooking. It originally used 'debris'- the heart, kidneys, and scraps from butchering; sometimes even the cleaned intestine. The recipe was spread by word of mouth locally as a way to use up the undesirable parts of the pig and waste nothing using heavy spices and sweet smoke. Today, some people want to play with the recipe adding this or that, but sometimes simplicity shines-. Remember- the cajuns were a practical people and used what they had available from the swamp floor. No exotic spices.
This is it. Only difference is traditionally andouille is pulled through 2" beef middle casing, not regular 26~32mm hog casing used in the video. And pecan and/or hickory with cane stalks were used to smoke the links. The sugary sap from the cane would coat the outside of the andouille making it look almost black like a brisket because the sugar makes the smoke really stick to it. Sugar cane will be hard to come by for most of you, fortunately you can cheat! Pour a 1lb. bag of dark brown sugar on your wood chip pan once the wood is lit and the sweet syrup will coat the links.
Be sure to pause the video to write the recipe down.
One more point of note- no need to cook to 165* INT, 154* for 12 minutes is plenty enough to kill the bacteria present.
This is it. Only difference is traditionally andouille is pulled through 2" beef middle casing, not regular 26~32mm hog casing used in the video. And pecan and/or hickory with cane stalks were used to smoke the links. The sugary sap from the cane would coat the outside of the andouille making it look almost black like a brisket because the sugar makes the smoke really stick to it. Sugar cane will be hard to come by for most of you, fortunately you can cheat! Pour a 1lb. bag of dark brown sugar on your wood chip pan once the wood is lit and the sweet syrup will coat the links.
Be sure to pause the video to write the recipe down.
One more point of note- no need to cook to 165* INT, 154* for 12 minutes is plenty enough to kill the bacteria present.
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