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Andouille Sausage

5 lb Pork butt; cut into 2-inch chunks
1 tb Cracked black pepper
2 ts Cayenne pepper
3 tb Paprika
2 tb Kosher salt
2 tb Garlic; munced
1 ts Red pepper flakes
1/4 ts Mace; ground
1/2 ts Thyme; dreid, ground
2 tb Sugar
1/2 c Cold water
6 Feet wide hog casings

Mix the garlic, salt, spices and sugar in a small bowl. Separate meat and fat into two bowls and rub each thoroughly with the spice mixture. Cover and let sit overnight in refrigerator.

Grind the fat in the meat grinder fitted with a 1/4 inch plate. Grind the lean meat using the 3/8 inch plate. Mix the meat in a bowl, add the cold water and knead until water is absorbed and the spices are well blended. Stuff the mixture into wide hog casings.

Dry sausages in a cool place for 2 hours and hot smoke. Ready to eat after hot smoking.

If cold smoking, you must add 1 teaspoon of commercial curing salts to the spice mixture. Cold smoked sausages must be cooked before eating.

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