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Andouille is a spicy smoked sausage made with pork, red and black pepper, and garlic. It’s widely used in Cajun cooking, including jambalaya, gumbo, and red beans and rice. This versatile sausage can be used in any dish that calls for a spicy smoked sausage. It’s also excellent thinly sliced and served cold as an appetizer.


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 the mixture is sticky and batter like.
3. Stuff freshly mixed sausage batter into 32-35mm hog casings, twist into 10” (25 cm) links, refrigerate overnight to cure.
4. Hang sausage links in preheated 130°F (54°C) smoker with the dampers wide open; hold this temperature for one hour.
5. Add chips, close vents, gradually raise temp to 170°F (77°C). Hold until sausage has an internal temp of 152°F (67°C).
6. Remove links from smoker, shower with cold water until internal temperature drops to 110°F (43°C).
7. Hang andouille at room temperature for 1 hour to bloom.
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120°F (49°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Do not allow the water to get hotter than 170°F (77°C). USDA suggests cooking sausage to an internal temperature of 160°F (71°C).

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.

*You may use soy-protein concentrate in place of non-fat dry milk.

For more smoked sausage recipes and sausage making information go to Sausage And Jerky Maker's Bible.