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Sausage: Andouille




Source of Recipe


3men.com


Recipe Introduction


"Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In
parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre. It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Arcadian exiles that came to Louisiana in 1755 were originally from these coastal regions."




List of Ingredients




15 pounds boned pork butts
15 tablespoons onion powder
4½ tablespoons kosher salt
3 tablespoon pepper
4½ teaspoons thyme
2 teaspoons ground allspice
2 teaspoons nutmeg
2 teaspoons cayenne pepper
2½ teaspoons sugar
2½ teaspoon paprika
1½ teaspoon ground bay leaf
Cure, in the amount recommended on the package for 15 pounds of meat (1)
3 cups ice water


Recipe



Grind all of the pork butts through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit.

When the meat is chilled, mix the water with the cure. Then thoroughly mix the remaining ingredients with the water / cure mixture. Then thoroughly mix the water / cure / spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings.

Hang the sausage in your smoker. Start smoking at 135 degrees Fahrenheit with the vents slightly open for 20 minutes to dry the casings (2). Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155 degrees. Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110 degrees. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.

(1) The active ingredient is sodium nitrite that may be found in different concentrations depending on which cure you use. Accordingly, you will need to follow the directions on the package.

(2) If your smoker does not have vents, as with a Cookshack smoker, allow the sausage to dry for 15 to 20 minutes before placing in the smoker and follow the manufacturer’s instructions.