Andouille Sausage

Ingredients

  • 5 pounds pork butt, cut into 1 inch cubes
  • 3 Tbs sweet paprika
  • 1 teaspoon of pink salt
  • 1 Tbs kosher salt
  • 1 Tbs garlic salt
  • 1 Tbs white sugar
  • 1 Tbs coarsely ground black pepper
  • 2 tsp cayenne pepper
  • 1 tsp red pepper flakes
  • 1/2 tsp dried thyme
  • 1/4 tsp ground mace
  • 2 Tbs finely chopped garlic
  • 1/2 cup ice cold water
  • hog casings (1 pound each)

    • Directions

    1. Combine all dry ingredients: the spices, salt, sugar and pink salt.
    2. Cut up the pork butt, separating the pork fat from the the lean meat. Section into 1 inch cubes.
    3. In separate bowls, coat the meat and fat with the spice mixture, rubbing it in well. Mix in the chopped garlic. Refrigerate for 24 hours.
    4. Use a 3/8 inch plate to grind the meat and a 1/4 inch plate for the fat.
    5. Combine the meat with the fat, add the cold water, and knead until all the water is absorbed.
    6. Stuff the ground pork mixture into the hog casing, twisting off into 4 inch lengths.
    7. Cold smoke the sausages at just under 100˚ F for 10 to 12 hours, or hot smoke at 175-200 degrees for 3 to 5 hours or until the internal temperature reaches 155 degrees Fahrenheit.

    Notes

  • To give the sausage the correct texture, the meat and fat should be coarsely ground.

    • Category

  • Meat

    • Keywords

  • Pork

    • C u i s i n e S c h u l z