Andouille (Cajun sausage)
Andouille (pronounced "ahn-doo-wee") is a spicy smoked sausage made with pork and garlic, it used especially in Cajun cooking such as gumbo and jambalaya.
This sausage is seasoned with salt, black pepper and garlic. It can be cooked un smoked but is best if the andouille is then slowly smoked for seven to eight hours at approximately 175 degrees.
Ingredients
5 pounds minced pork shoulder
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
Beef casing (see butcher)
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
Beef casing (see butcher)
Method
Cube pork 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
Add salt, spices and garlic and mix well
Fill sausage skins or form into patties
They are best smoked but can be grilled and eaten after they have rested for a day (to allow the spice and garlic flavors to develop)
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