Andouille Sausage Recipe
5 lbs fatty pork butt (2.27 kg)
2 1/2 tbsp pickling salt (47.3 g)
1 tsp Prague Powder #1 (5.7 g)
1/4 tsp bay leaf, ground (0.25 g)
1 1/4 tsp cayenne pepper (2.75 g)
1 1/2 tsp red pepper flakes (3.15 g)
1 1/2 tsp coarse black pepper (3.9 g)
1 tbsp thyme powder (5.7 g)
1 1/2 tbsp paprika (10.8 g)
6 cloves garlic, minced (34 g)
1/2 cup ice cold water (118 ml)
32-35mm prepared hog casings
1. Chill pork butt to 34°F (1°C), grind one time through a 3/8” (10 mm) plate.
2. Combine ground pork with remaining ingredients in a large bowl or tub; mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into hog casings; twist into 10” (25 cm) links. Refrigerate overnight to cure.
4. Next day, hang links in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually raise smoker temperature to 170°F (77°C).
6. Hold at
6. Upon reaching 152°F (67°C), remove links and shower with cold water until internal temperature drops to 110°F (43°C).
7. Hang andouille sausage at room temperature for 1 hour to bloom.
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
Hunters may use venison in place of the pork butt to produce a first-rate andouille sausage. Use 75-80% lean venison trim to 25-20% beef fat.
*The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).