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Louisiana-Style Andouille

Source of Recipe


Chef John Folse






List of Ingredients



• 5 lbs. pork butt
  
• 1/2 lb. pork fat
  
• 1/2 cup chopped garlic
  
• 1/4 cup cracked black pepper
  
• 2 Tbsp cayenne pepper
  
• 1 Tbsp dried thyme
  
• 4 Tbsp salt
  
• 6 feet beef middle casing (see butcher or specialty shop)
  






Instructions



1. Cube pork butt into 1-1/2" cubes. Using a meat grinder with four one-quarter inch holes in the grinding plate, grind the pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting the pork butt into 1/4-inch square pieces.
   
   
2. Place the ground pork in a large mixing bowl and blend in all remaining spices and seasonings. Once the mixture is well blended, stuff the meat into the casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely, using heavy-gauge twine.
   
   
3. In your homestyle smoker, smoke the andouille at 175 to 200 degrees (F) for approximately 4 to 5 hours, using pecan or hickory wood.
   
   The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas, or for grilling as an hors d'oeuvre.