Andouille Chef Johns Cajun Sausage
Serving Size : 8
Ingredients for prepare Andouille Chef Johns Cajun Sausage
:
| Amount | Measure | Ingredient - Preparation Method |
| 5 | pounds | pork butt |
| 1/2 | pound | pork fat |
| 1/2 | cup | chopped garlic |
| 1/4 | cup | cracked black pepper |
| 2 | tablespoons | cayenne pepper |
| 1 | tablespoon | dry thyme |
| 4 | tablespoons | salt |
| 6 | feet | beef middle casing (from butcher) |
recipe Andouille Chef Johns Cajun Sausage
Cube pork butt into one and
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a half inch cubes. Using a meat grinder with four one quarter inch
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holes in the grinding plate, grind pork and pork fat. If you
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do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square
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pieces. Place ground pork in large mixing bowl and blend in all remaining
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ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage
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attachment on your meat grinder. Tie both ends of the sausage securely
Andouille Chef Johns Cajun Sausage
using a heavy gauge twine. In your home-style smoker, smoke andouille at 175-200F for approximately
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four to five hours using pecan or hickory wood. The andouille may
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then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling
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as an hors d'oeuvre.
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