Tuesday, March 1, 2011

Recipes: Andouille Sausage

Makes 4 - 8" sausages     Prep Time 45 min     Smoking Time 4 hr

4 lb. pork butts (the fattier the better)
1 tablespoon garlic power
1 tablespoons kosher salt
2 teaspoons black pepper
1 tablespoon crushed red pepper
1 teaspoon cayenne
1 tablespoon paprika
1/2 teaspoon thyme
1/2 teaspoon sage
1 crushed bay leaf

Weston Collagen Casings
Hickory Smoking Chips

Weston Meat Grinder
Weston Sausage Stuffer
Weston Vertical Propane Smoker


First, soak wood chips for at least an hour.

Preheat your smoker to 130 degrees F. Your smoker will take 15-30 minutes to preheat so plan accordingly. Click here for help with using Weston smokers.
Before you start grinding, a few quick meat grinding tips to get you started:
  • Keep your meat and equipment as cold as possible. Not only does this help prevent bacterial growth, it allows the meat to be ground more easily. I like to cool my tray, auger, and plates in the fridge for an hour or two before I grind the meat.
  • I recommend using a kitchen grinder like a #5 or #8 if you regularly grind only small quantities of meat (like for this recipe). I used a #8 - it has a nice, powerful motor and cleanup is quick and easy.
  • Spray your grinder with Weston Food Grade Silicone Spray before use to ensure smooth processing.

Making Andouille Sausage
Cube the pork into 1/2" pieces, then grind first with a coarse plate and then with a medium grinding plate. Mix the pork with all of the seasonings by hand in a Weston Meat Lug or with a Weston Meat Mixer (not necessary for a small quantity of meat as this recipe calls for).

Rinse the casings out by running water through them. Tie a knot in one end of a casing and push onto the funnel of the sausage stuffer (leave an inch or two of casing loose). I used a Weston 7 lb. Vertical Stuffer with a 20 mm stuffing funnel and 32 mm casings. Load the Stuffer by simply tilting out the canister and filling it with the seasoned ground pork. Hold the casing in one hand and turn the handle with the other handle. As the casing fills up, gently move it away from the funnel. Once the casing is filled to the size you'd like your sausage, twist the casing and either tie it in a knot and cut it to make one sausage or continue filling the same casing to make a link of sausages (which is nice for smoking because Weston Smokers have hooks for hanging sausage links).

Once your smoker is preheated, take the wood chips out of their water bowl and place them in the wood chip box. String your sausages onto the hooks or place individual sausages on the racks. Smoke them for an hour and a half at 130 and then increase the temperature to 165 degrees F. After two hours, check the internal temperature of the andouille. If it hasn't reached 155, continue to cook  for 30 min. increments until it reaches 155 degrees F.

Serve sliced over your favorite cajun-style dish.

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