📝 About This Recipe
A cornerstone of Louisiana’s legendary Cajun and Creole cooking, this Andouille is a bold, double-smoked pork sausage defined by its coarse texture and robust spice profile. Unlike its French ancestors, this version is punchy with garlic, cayenne, and thyme, delivering a deep, smoky complexity that forms the soul of any great gumbo or jambalaya. Making it at home allows you to control the quality of the meat and the intensity of the smoke, resulting in a snap and flavor that store-bought links simply cannot match.
🥗 Ingredients
The Meat Base
- 5 pounds Pork Butt (Shoulder) (chilled and cut into 1-inch cubes; ensure at least 25% fat content)
The Cure and Seasoning
- 2 tablespoons Kosher Salt
- 1 teaspoon Pink Curing Salt #1 (essential for safety during long smoking and for pink color)
- 1/4 cup Garlic (freshly minced into a paste)
- 1 tablespoon Cayenne Pepper (adjust for desired heat level)
- 2 tablespoons Smoked Paprika (high quality Spanish pimentón preferred)
- 1 tablespoon Black Pepper (coarsely cracked)
- 1 teaspoon Dried Thyme
- 1 teaspoon Crushed Red Pepper Flakes
- 1/2 teaspoon Allspice (ground)
Liquids and Casings
- 1/2 cup Ice Cold Water (or chilled dark beer for extra depth)
- 10-12 feet Hog Casings (natural 32-35mm diameter, rinsed and soaked)
👨🍳 Instructions
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1
Begin by placing your meat grinder attachments (auger, blade, and plate) in the freezer for 30 minutes. Keeping the equipment and meat near freezing is crucial for a clean cut and to prevent the fat from smearing.
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2
In a large chilled bowl, toss the cubed pork shoulder with the kosher salt, pink curing salt, garlic, cayenne, paprika, black pepper, thyme, red pepper flakes, and allspice until every piece is thoroughly coated.
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3
Grind the seasoned meat using a coarse plate (typically 10mm or 3/8 inch). Andouille is famous for its chunky, rustic texture, so avoid a fine grind.
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4
Transfer the ground meat to a stand mixer fitted with a paddle attachment. Add the ice-cold water or beer.
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5
Mix on low speed for 1-2 minutes until the meat becomes tacky and develops a 'primary bind.' This ensures the sausage doesn't crumble when sliced.
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6
Perform a 'fry test.' Take a small patty of the mixture, fry it in a skillet, and taste. Adjust salt or spice levels now before stuffing into casings.
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7
Slide a soaked and rinsed hog casing onto the stuffer tube, leaving about 4 inches of overhang. Tie a knot at the end and prick any air bubbles with a sterilized pin.
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8
Slowly stuff the meat into the casings. Aim for a firm link but do not overstuff, or they may burst during the smoking process.
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9
Twist the long rope into 6-inch links, alternating the direction of the twists (clockwise for the first, counter-clockwise for the second) to prevent unravelling.
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10
Hang the sausages in a cool, breezy spot or place them on a rack in the refrigerator for at least 2 hours (or overnight). This allows the 'pellicle' to form—a dry, tacky skin that helps the smoke adhere.
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11
Preheat your smoker to 180°F (82°C) using pecan or hickory wood, which are traditional for Louisiana-style sausages.
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12
Smoke the sausages until the internal temperature reaches 155°F (68°C). This typically takes 4 to 6 hours depending on your smoker's consistency.
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13
Immediately remove the sausages and plunge them into an ice-water bath for 5 minutes. This stops the cooking process and prevents the casings from shriveling.
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14
Pat the sausages dry and let them bloom at room temperature for an hour to deepen the mahogany color before refrigerating or freezing.
💡 Chef's Tips
Always keep the meat as cold as possible; if the fat melts before smoking, the texture will be mealy rather than juicy. Pecan wood provides the most authentic 'Bayou' flavor, but hickory is a great, bolder alternative. If you don't have a smoker, you can add 2 teaspoons of high-quality liquid smoke to the mix and bake at the lowest oven setting, though you will miss the traditional snap. Don't skip the pink curing salt; it is vital for the long smoking time to prevent botulism and gives the meat its signature pink hue. For the best flavor, make the sausage 2-3 days before you plan to use it in a gumbo to let the spices mature.
🍽️ Serving Suggestions
Slice and sear in a cast-iron skillet to serve alongside a heap of Red Beans and Rice. Use as the flavor base for a traditional Seafood and Chicken Gumbo. Serve grilled on a toasted brioche bun with spicy Creole mustard and pickled okra. Pair with a cold Abita Amber beer or a crisp, acidic Chenin Blanc to cut through the richness. Add sliced rounds to a seafood boil featuring crawfish, corn, and potatoes.