Andouille Sausage
This is a spicy cajun sausage. I dry it then cold smoke it.
- Preparing Time: 2 hours
- Total Time: 30 minutes
- Served Person: 14
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 cup water
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 2 tablespoons smoked paprika
- 1/4 teaspoon ground mace
- 2 teaspoon cayenne pepper
- 1 tablespoon liquid smoke
- 4 pounds pork shoulder lean
- 1 5/8 pounds pork fat i use the fat off the shoulder plus back fat
- 2 tablespoons hot hungarian paprika
- 1 tablespoons finely ground black pepper
- 1 teaspoons ground white pepper
- 1 teaspoon finely ground red pepper flakes
- 1 teaspoon prage powder #1 also called curing salts and pink salt
- 1/2 teaspoon finely ground dried thyme
- wide hog casing
- Carbohydrate 1.53032297758183 g
- Cholesterol 53.17560551875 mg
- Fat 52.2094769815764 g
- Fiber 0.827772652023511 g
- Protein 0.405402559943711 g
- Saturated Fat 23.6335945071662 g
- Serving Size 1 1 Serving (197g)
- Sodium 1353.87674217371 mg
- Sugar 0.702550325558315 g
- Trans Fat 2.38807697210589 g
- Calories 476 calories
Chop up all the meat into 1 inch pieces (sized to go through your grinder). Freeze the fat and lean separately. Run the lean through the .47 inch plate and the fat through the .18 inch plate. Mix all the herbs and spices together and put the liquid smoke in the water. Mix the ground meats, spices & herbs, and liquids together thoroughly. Inject the meat mixture into the hog casing and link. Hang the sausage to dry for at least 12 hours. I did about 16 hours last time. Cold smoke the sausage for at least 12 hours at 90 to 120 degrees (set the cooker to 100). Put it unwrapped in the fridge for 48 hours to continue the drying process. Be sure to cook it when it is used!!!!
