Andouille Cajun Sausage
Serving Size : 8
Ingredients for prepare Andouille 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 |
recipe Andouille Cajun Sausage
Cube pork butt into one and a half inch cubes.
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Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If
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you do not have a grinding plate this size, I suggest hand
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cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and
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blend in all remaining ingredients. Once well blended, stuff meat into casings in one
Andouille Cajun Sausage
foot links, using the sausage attachment on your meat grinder. Tie both ends of
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the sausage securely using a heavy gauge twine. In your home-style smoker, smoke andouille
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at 175-200F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and
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used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.
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