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Title: Andouille - Chef John'S (Cajun Sausage)
Yield: 8 Servings

Ingredients

      5 lb pork butt
    1/2 lb pork fat
    1/2 c  chopped garlic
    1/4 c  cracked black pepper
      2 tb cayenne pepper
      1 tb dry thyme
      4 tb salt
      6    feet beef middle casing
           -(from butcher)

Instructions

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 do not have a grinding plate this size, I suggest hand cutting pork
butt into one quarter inch square pieces.

Place ground pork in large mixing bowl and blend in all remaining
ingredients. Once well blended, stuff meat into casings in one foot links,
using the sausage attachment on your meat grinder. Tie both ends of the
sausage securely using a heavy gauge twine.

In your home-style smoker, smoke andouille at 175-200F for approximately
four to five hours using pecan or hickory wood. The andouille may then be
frozen and used for seasoning gumbos, white or red beans, pastas or
grilling as an hors d'oeuvre.

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NOTES : 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 which 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 hours at approximately 175F.

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 remaining intestines and casings pulled through a larger casing,
seasoned and smoked. It was served thinly sliced as an hors d'oeuvre.

Contributor: Chef John Folse

Preparation Time: 0:00

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