Andouille Sausage
2005-05-17- Course: Main Dishes
- Yield : 5
- Servings : 5
- Prep Time : 45m
- Cook Time : 3:0 h
- Ready In : 3:45 h
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This homemade Andouille sausage is the real thing, and it IS spicy! It’s great for seasoning beans and gumbo; or use it in anything else that calls for smoked sausage. I use pecan or hickory wood for the smoke, but any fruit wood would do.
Ingredients
- 5 pounds pork shoulder
- 1/2 cup dry red wine or water
- 1/3 cup chopped garlic
- 6 tsp salt
- 3 tbsp ground chili
- 2 tbsp onion powder
- 1 tbsp sugar
- 1 tbsp each of red pepper flakes and paprika
- 1 tbsp cracked black pepper
- 4 tsp Pequin pepper
- 1 1 /2 tsp file' powder
- 1 tsp cayenne pepper
- 1 tsp mace
- 1 tsp dried thyme
- hog casings
Directions
Step 1
Grind the meat through the fine plate of the grinder. Put in the refrigerator to keep chilled.
Step 2
Put the garlic and wine into blender or food processor and process until well chopped.
Step 3
Put other ingredients into a spice mill and grind until fine.
Step 4
Add spices and garlic mixture to the meat and mix well.
Step 5
Stuff meat mixture into casings, and leave as a rope or tie off every 10 inches, as you prefer.
Step 6
Cool smoke(150 degrees)for two hours, then raise the temperature to 170 degrees until the internal temperature of the meat is 150 degrees.
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(5 / 5)
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