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Andouille Sausage


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Andouille Sausage 

 

Ingredients 

1 tsp Cure #1
1.25 Kg Pork Shoulder
225g Pork Back Fat
2 oz Cajun Seasoning

Cajun Mix
5 tbsp paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp dried oregano
1 tbsp sea salt flakes
1 tbsp dried thyme
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp Chilli flakes

2 Tbsp Paprika
2 Tbsp Dried Powdered Milk
3 Cloves Of Garlic
2 tsp Ground Black Pepper
1 Tbsp Sea Salt
1 tsp Chilli Powder
1 tsp Red Chilli Flakes
1 tsp Ground Cumin
1 Natural Hog Casing 36/40

 

Directions

 

Mix together Cure #1, Cajun Seasoning, Paprika, Milk Powder, Chopped Garlic, Black Pepper, Salt, Chilli Powder, Red Chilli Flakes and Cumin.
Cube Pork and Fat into 1 inch cubes. Then grind using a course blade.
Mix ground Pork with the spice mix and leave in fridge for at least one hour, I leave over night.
Soak Hog Casing in water for 30 minutes to remove salt.
Test fry mixture to see if seasoning is correct.
I use the course blade again on my grinder with a 20mm sausage stuffer.
Feed Casing onto stuffer Tube.
Fill casing with mixture.
Link Sausages to you desired length, I go for about 14 inches.
The sausages need to hang in fridge for two hour until the skins are dry to touch.
Set smoker to 60'C 140'F and smoke with your favorite wood, I used Oak.
Cook for 1 hour at 60'C/140'F
Raise the temperature to 65'C/149'F for a further hour.
Raise the temperature to 70'C/158'F for a further hour.
Then finally set temperature to 80'C/176'F and cook until IT reaches 74'c/165'F.
Remove from smoker and either put into Ice and water bath or spray with cold water.
Refrigerate overnight.

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Cubed Pork

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Back Fat

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Spice Mix

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Grinding the meat

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Spice mix added to meat and mixed in

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Casings stuffed and ready to smoke

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Finished product

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Back to The Smokin Monkey Cook Book

 

 

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