How to make Andouille Sausage

How to make homemade sausage. Leave the sausages in the smoker for about one hour at 120 degrees F. Increase the internal temperature of the smoker to about 150 degrees F, if desired. This requires additional wood or charcoal to increase the heat. Expect to replenish the fuel source every hour throughout the smoking process. Smoke the meat for another hour at 150 degrees F, increase the temperature to 170 degrees. Smoke the sausages at 170 F degrees for two more hours or until they reach the desired color and the internal temperature of the sausages reaches 141 degrees. Check the temperature about once every 30 minutes with a probe thermometer. Finishing the Sausage Take the sausages out of the smoker and place them in a clean sink. Spray the smoked sausages for about 30 seconds with hot water. Place the sausages in a cold water bath to lower the internal temperature to 100 degrees F. Hang the smoke sausage in a cool, dry place for about two hours to dry. Keep refrigerated until ready to use, then cook thoroughly to an internal temperature of 160 degrees F. Freeze the smoked sausage if you don't plan on consuming the meat within two weeks.