Recipe Categories
Meat
Misc. Pork
Cajun/Creole
Cajun Sausage
Granny's
Andouille Sausage
5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing (see butcher or specialty shop)
Cube pork butt into one and a half inch cubes. Using a meat grinder with four
one quarter inch holes in the grinding plate, grind pork and pork fat. If you do
not have a grinding plate this size, I suggest hand cutting pork butt into one
quarter inch square pieces.
Place ground pork in large mixing bowl and blend in all remaining ingredients.
Once well blended, stuff meat into casings in one foot links, using the sausage
attachment on your meat grinder. Tie both ends of the sausage securely using a
heavy gauge twine.
In
your homestyle smoker, smoke andouille at 175-200°F for approximately four to
five hours using pecan or hickory wood. The andouille may then be frozen and
used for seasoning gumbos, white or red beans, pastas or grilling as an hors
d'oeuvre
"
Alice
came
to a fork in the road. 'Which road do I take?' she asked. 'Where do you want to
go?' responded the Cheshire cat. 'I don't know,'
Alice
answered.
'Then,' said the cat, 'it doesn't matter.'"
-
Lewis Carroll