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Ingredientes
- 5 lb Pork butt
- 1/2 lb Pork fat
- 1/2 c. Minced garlic
- 1/4 c. Cracked black pepper
- 2 Tbsp. Cayenne pepper
- 1 Tbsp. Dry thyme
- 4 Tbsp. Salt
- 6 x Feet beef middle casing (see butcher or possibly Specialty shop)
Direcciones
- Andouille is the Cajun smoked sausage so famous nationally today.
- Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing that makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hrs at approximately 175 degrees. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all other intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre. It is interesting to note which the finest andouille in France comes from the Brittany and Normandy areas. It is believed which over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions. Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you don't have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pcs.
- Place grnd pork in large mixing bowl and blend in all other ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachement on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your homestyle smoker, smoke andouille at 175-200 degrees F for approximately four to five hrs using pecan or possibly hickory wood. The andouille may then be frzn and used for seasoning gumbos, white or possibly red beans, pastas or possibly grilling as an hors d'oeuvre.
