Andouille is a spicy Cajun smoke sausage made from pork buttand seasoned with cayenne pepper and garlic. It is used in gumbos, jambalaya and many other dishes from south Louisiana.
- 5 pounds port 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
Rinse the casings thoroughly in cold water, then place in luke-warm water to soak.
Using a meat grinder fitted with a coarse (3/8″ or 1/2″) plate, grind meat and pork fat.
In a 4-quart mixing bowl, combine ground pork mixture with remaining ingredients; knead well using hands..
4. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed.
Make a small patty about the size of a quarter. Place the sausage patty in a 7-inch cast iron skillet over medium heat and fry until crisp and no longer pink in the center, about 3 minutes on each side. Taste and adjust seasonings as desired.
Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst during the linking process. Continue until the entire casing is filled.
Every 4 inches, pinch the filled casing gently between thumb and forefinger; twist four or five times in one direction. Move down another 4 inches and repeat the process, twisting in the opposite direction. Repeat until all the sausage has been twisted into links.
Place Andouille into smoker and smoke for 4-5 hours at 175° F. using pecan or hickory wood or sawdust.