How to Make Cajun Andouille Sausage

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This is a quick video on how to make Andouille Sausage from start to finish. If you have any questions please let me know.

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We use The Sausage Maker for all our sausage projects (They have a little bit of everything). sausagemaker.com/?Click=108419



This is my recommendation for my absolute favorite thermometers.

• Thermapen Mk4 - thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER

• Magnetic silicone boot for Thermapen - thermoworks.com/Thermapen-Mk4-Silicone-Boot?tw=…

• DOT Kitchen Temperature Reader - thermoworks.com/DOT?tw=2GUYSACOOLER

• Signals (4 Channel Temperature Probe) - thermoworks.com/Signals?tw=2GUYSACOOLER

• Extra Big and Loud Kitchen Timer/Alarm - thermoworks.com/Extra-Big-Loud?tw=2GUYSACOOLER

• Pocket Temp/Humidity Meter: thermoworks.com/Pocket-TH-RT819?tw=2GUYSACOOLER






Smokers by Smokin-it: smokin-it.com/Smokers-s/5.htm
Cold Smoke Generator by Smokin-It: smokin-it.com/product-p/bsmkgen.htm
Thermometer (Thermapen Mk4) - thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER

More traditional Andouille Sausage Recipe's: (IF YOU PLAN ON COLD SMOKING YOU NEED TO USE CURE #1 IN YOUR RECIPE)
nolacuisine.com/2005/11/14/andouille-sausage-re…
amazingribs.com/tested-recipes/sausage-recipes/…
gumbopages.com/food/andouille.html

This recipe is a little wilder and goes deep into the Creole heritage with African roots (my Favorite):
Makes 5# of Sausage (try to use a 30% fat ratio. Boston But works great)
5 Pounds of Boston Butt (fat cap on)
1 Cup of ice cold water
Sugar 3.4 grams
Cure #1 5.7 grams
Salt 38.6 grams
Cayenne 3.4 grams
Pepper Flakes 4 grams
Black Pepper 4 grams
Smoked Paprika 11.4 grams
Minced Garlic 34 grams
Mustard Powder 3 grams
All Spice 1 gram
Clove 2 grams
Ground Bay Leaves 2 grams
Ground Mace 2 grams (if you don't have mace then you can use 4 grams of nutmeg)
Ground Thyme 5.7 grams
Non Fat Powder Milk 45.4 grams

Instructions:

Rinse your natural hog casings (we use 32-34mm) in water (minimum 30 minutes). Change water out frequently and before you use your casings give them a thorough rinse by filling them up with water and draining them out.

Mix seasonings and water together and place in freezer to chill.
Grind your meat and fat together. If you want a more traditional andouille then grind 1/2 your meat & all your fat on the coarsest plate (I use 12mm), then use the stuffing plate (with the blade on) and run the rest of your meat through your grinder. If you don't have a stuffing plate you can course chop the rest of your meat by hand.

Mix your meat with your seasoning/water mix. Mix well till you achieve a tacky and sticky consistency. If you are mixing by hand them make sure to meat is very cold. If you are using a meat mixer or kitchen aid stand mixer this process will only take 6-8 minutes,...

Stuff your meat into your casings and link them up. Prick the sausages with your sausage pricker looking for any unwanted air pockets.

Let hang in room temp to dry for 3 hours (this helps bind the casing) then refrigerate. The next day take the andouille out of the fridge and let it come to room temperature (2 hours)

Cold smoke for 6 hours with your favorite choice of wood (in Louisiana Pecan is a popular choice. You can mix and match as we use pecan and hickory for this recipe.

After 6 hours turn your smoker on and get your temp to 140F and slow cook for 3 hours. After 3 hours slowly raise your temp to 190F and cook till the internal temp of the andouille reaches 155F.

Once your sausage reaches 155F spray it down with water to cool the andouille down. This will prevent the skin from getting wrinkled. After you have thoroughly sprayed with water place in an area to hand for about 3 hours to bloom. This will enhance their color. Once this is done you can place them in a zip lock bag and refrigerate for 24-48 hours.

At this point you are ready to enjoy your sausage. If you want to freeze them then vacuum seal and place them in the freezer (good for 9 months) If you want to keep it in the fridge it will be good for about 1 week to 10 days. Try this in Gumbo, Jambalaya, Red beans and Rice, White Bean Soup, Pizza, with eggs, by itself with some mustard and crackers. Whatever you want. Please let me know if you make this recipe and how it came out!!

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Eric