Andouille Sausage Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
9 hrs
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Additional Time
1 d 5 hrs
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Total Time
1 d 15 hrs
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Servings
4 servings
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Calories
340 kcal
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Course
Main Course, Appetizer, Dinner
Andouille Sausage Recipe
Description
The Andouille Sausage recipe uses pork butt, combining lean and fatty cuts that are ground or tenderized to the desired texture. The meat is seasoned with kosher salt, curing salt #1, pressed garlic, cracked black pepper, and cayenne pepper, contributing savory, spicy, and smoky notes. Adding cold water helps the seasoning distribute evenly and aids in developing the proper sausage texture.
After stuffing into natural beef or hog casings, the sausages are cured in the refrigerator for 12 to 24 hours, allowing salt and spices to penetrate the meat. They then dry and undergo a cold smoke at 130°F without smoke for a short time, before a longer smoke at 140°F over pecan wood for about eight hours, achieving a rich mahogany color and deep smoky flavor. Final cooking in the smoker at 170°F to 195°F raises their internal temperature to 154°F–158°F, ensuring safety and juiciness. Cooling on a cold surface quickly stops cooking and firms the sausages.
The produced Andouille can be enjoyed as-is after cooking or incorporated into dishes such as gumbo or other stews. The recipe balances smoky heat and garlic, making it a traditional smoked sausage suitable for many meals.
Practical tips include alternative cooking methods like poaching, steaming, or baking after smoking. Poaching is done at 170°F–175°F until the internal temperature reaches 154°F–158°F, about 20 minutes. Refrigeration after cooking allows slicing for use in various recipes.
Ingredients
- 1000 g pork butt (2.2 lbs)
- 13 g kosher salt (2 heaping tsp)
- 2 1/2 g salt 1/2 tsp, level, curing salt #1
- 10 g garlic (3 cloves, pressed)
- 5 g black pepper (2 1/2 tsp, cracked)
- 4 g cayenne pepper (2 tsp)
- 100 g water 1/4 cup, cold
Instructions
- Cut lean pieces of meat into 1" to 2" pieces and tenderize them in a stand mixer fitted with a paddle attachment for 3-4 minutes. If you don't have a stand mixer, grind them through a stuffing plate or 1/2" (12 mm) - 3/4" (18 mm) plate.
- Grind the fattier pieces through a 1/4″ (6 mm) plate.
- In a large bowl, mix the meat with the rest of the ingredients, including the water.
- Stuff into 38 - 40 mm beef or hog casings. Tie to make 12” links.
- Cure in the fridge for 12 - 24 hours.
- Dry for 2-4 hours at room temperature then hold for 30-60 minutes in a pre-heated smoker at 130F without smoke.
- Smoke over pecan wood at around 140F for about 8 hours until you obtain a nice rich mahogany color.
- Cook Andouille in the smoker at 170F - 195F until the internal temperature reaches 154F-158F. This should take about 30-40 minutes. Add a pan with boiling hot water to expedite the process.
- Chill quickly by placing on a cold marble slab or a similar cold surface.
- Refrigerate after cooling down. Keep wrapped in butcher's paper for best results.
Notes
- After smoking, Andouille can be poached in water at 170°F–175°F for about 20 minutes to reach proper internal temperature.
- Alternatively, the sausage can be steamed or baked after smoking instead of poaching.
- Once cooked and chilled, slice and use Andouille in dishes like gumbo or eat as is.
- Using pecan wood smoke imparts a rich, traditional smoky flavor and deep color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 47g | 94% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 150mg | 50% |
| Sodium | 1423mg | 59% |
| Potassium | 894mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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