Andouille sausage is a classical Louisiana smoked sausage which is acclimated in commons like borsch or jambalaya. The bounded affable appearance accepted as Cajun employs abounding hot spices and vegetables and is acclaimed for its aboriginal sausages: Andouille, Boudain, Chaurice (local adaptation of Spanish chorizo) or Tasso (smoked butt). It is not accessible to appear up with a accepted Andouille sausage recipe. Some recipes accommodate dry red wine, others bay leaves, allspice, sage, paprika, ashamed red peppers, sugar, onion powder, pequin pepper, mace, nutmeg, sage, ancho chili, book crumb etc... So which one is the absolute Andouille Sausage? As about all recipes accede on the afterward ingredients: pork butt, salt, absurd pepper, garlic, thyme and cayenne pepper, we accept absitively to accumulate it simple and to accommodate alone those mentioned and annihilation else. But amuse feel chargeless to ad-lib and accommodate any spices that you like.
|pork butt||1000 g||2.20 lbs.|
Ingredients per 1000g (1 kg) of meat
|salt||16 g||2¾ tsp.|
|Cure #1||2.5 g||⅓ tsp.|
|cracked atramentous pepper||6.0 g||3 tsp.|
|chopped garlic||10.0 g||3 cloves|
|dried thyme||2.0 g||1½ tsp.|
|cayenne pepper||4.0 g||2 tsp.|
|cold water||100 g||⅜ cup|
- Grind all meat with 1/4” (5 - 6 mm) plate.
- Mix meat with all ingredients, including water.
- Stuff into 38 - 40 mm hog casings. Leave as a braiding or accomplish 12” (30 cm) links.
- Dry for one hours at allowance temperature or preheat smoker to 130º F (54º C) and authority after smoke for one hour.
- Apply hot smoke for 2 hours.
- Shower for 5 account with algid water.
- Store in refrigerator and baker afore serving.
To accomplish a accessible to eat sausage access smoker temperature to 170º F (76º C) until centralized temperature of 154º F (68º C) is obtained. You may appropriate it in baptize at 175º - 185º F (80º - 85º C) until centralized temperature of 154º F (68º C) is obtained.