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Andouille Sausage
With its distinctly smoky flavor, traditional Andouille sausage is a
staple of Cajun cookery and an important ingredient in jambalayas
and gumbos. The unsmoked version is made in smaller links and is
known as Andouillette.
Makes 3 pounds
3 pounds boneless pork butt (may substitute half turkey for a
lighter sausage)
4 - 6 large garlic cloves, peeled and minced
1 teaspoon browning sauce such as Gravy Master™
2 teaspoons kosher salt
2 tablespoons sweet paprika
½-1 tablespoon cayenne pepper, to taste
1 tablespoon onion powder
2 teaspoons dry thyme
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper
½ teaspoon rubbed sage
1
⁄8 teaspoon allspice
Remove any gristle from meat. Cut into 1-inch cubes. Place meat
in a large bowl and combine with remaining ingredients. Cover and
refrigerate for at least 12 and up to 24 hours for best flavor.
Assemble Waring Pro™ Professional Meat Grinder with medium or
large cutting plate. Assemble unit for sausage making (follow “To
make sausages” instructions on page 6). Grind meats. Stuff sausage
into prepared casings, tying off links into desired lengths. Sausage
may then be smoked in a homestyle smoker. Recommended smoking
temperature is 175°-200°F, and smoking time should be 4 to 6 hours.
Suggested woods for smoking Andouille are pecan or hickory. Cook
thoroughly before serving - internal temperature should register 160°F
when tested with an instant-read thermometer. The andouille may then
be used as is, sliced thinly as an hors d’oeuvre, or as an ingredient in
jambalaya, gumbo or other Cajun dish. Smoked Andouille may be frozen.
Nutritional information per 4 oz. serving:
Calories 339 (66% from fat) • carb. 2g • pro. 27g • fat 24g • sat. fat 9g
• chol. 68mg • sod. 300mg • calc. 25mg • fiber 0g