Smokin Monkey Posted July 28, 2017 Share Posted July 28, 2017 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. Cubed Pork Back Fat Spice Mix Grinding the meat Spice mix added to meat and mixed in Casings stuffed and ready to smoke Finished product Back to The Smokin Monkey Cook Book Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted August 28, 2017 Share Posted August 28, 2017 Do you have a supplier of readily available back fat? I can never get hold of it. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 28, 2017 Author Share Posted August 28, 2017 I have a local wholesale butcher who I contact and ask him to save me a kilo at a time. Quote Link to comment Share on other sites More sharing options...
Wade Posted August 28, 2017 Share Posted August 28, 2017 Back fat can be a little tricky to get at short notice as most butchers use it in their sausages. Give your local butcher a bit of notice and they should be able to put some aside for you. Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted August 29, 2017 Share Posted August 29, 2017 Thanks Wade. Will do. Quote Link to comment Share on other sites More sharing options...
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