📝 About This Recipe
True Andouille is the cornerstone of Cajun cuisine, distinguished from ordinary sausages by its coarse, chunky texture and a heavy kiss of pecan smoke. This recipe captures the rustic spirit of La Place, Louisiana, blending heritage pork with a pungent trinity of garlic, cayenne, and black pepper. Whether it is flavoring a gumbo or standing alone on a platter, this sausage delivers a complex, spicy depth that defines the flavors of the swamp floor.
🥗 Ingredients
The Meat Base
- 5 pounds Pork Butt (Shoulder) (well-chilled and cut into 1-inch cubes)
- 1/2 pound Pork Fat Back (extra fat if the shoulder is lean)
The Spice Cure
- 3 tablespoons Kosher Salt
- 1 teaspoon Pink Curing Salt #1 (essential for safety during long smoking)
- 1/4 cup Fresh Garlic (finely minced into a paste)
- 2 tablespoons Cayenne Pepper (adjust for desired heat level)
- 2 tablespoons Cracked Black Pepper (coarsely ground)
- 1 tablespoon Dried Thyme
- 1 tablespoon Smoked Paprika (adds color and depth)
- 1 teaspoon Crushed Red Pepper Flakes
- 1/2 teaspoon Allspice (ground)
Binding and Casing
- 1/2 cup Ice Cold Water (keeps the fat from melting)
- 10 feet Hog Casings (natural, rinsed and soaked in warm water)
👨🍳 Instructions
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1
Ensure all equipment (grinder head, blades, and bowls) is placed in the freezer for at least 30 minutes before starting to prevent the pork fat from smearing.
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2
Hand-dice about 1 pound of the pork into very small 1/4-inch cubes; grind the remaining 4.5 pounds of pork and fat through a coarse (10mm or 3/8-inch) plate to achieve the signature chunky Andouille texture.
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3
In a small bowl, whisk together the kosher salt, pink curing salt, garlic paste, cayenne, black pepper, thyme, paprika, and allspice.
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4
Combine the ground meat and the hand-diced meat in a large chilled bowl. Sprinkle the spice mixture over the meat and add the ice-cold water.
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5
Using chilled hands or a stand mixer with a paddle attachment, mix the meat vigorously for 2-3 minutes until it becomes tacky and develops a 'primary bind' where the meat sticks to itself.
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6
Fry a small patty of the mixture in a skillet to taste for seasoning. Adjust salt or heat if necessary, but remember flavors will intensify during smoking.
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7
Flush the soaked hog casings with cool water to remove excess salt and check for leaks. Slide the casing onto the stuffer tube, leaving about 6 inches of overhang.
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8
Stuff the meat into the casings, being careful not to overfill. Twist the sausage into 6-inch links or leave in large traditional loops, tying the ends with butcher's twine.
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9
Prick any visible air bubbles with a sterilized needle or sausage pricker to prevent the casing from bursting during the smoke.
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10
Hang the sausages in a cool, breezy spot (or in front of a fan) for 45-60 minutes until the casings feel dry to the touch (the 'pellicle' stage), which helps the smoke adhere.
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11
Preheat your smoker to 180°F (82°C). Use pecan or hickory wood for an authentic Louisiana flavor profile.
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12
Smoke the sausages until the internal temperature reaches exactly 154°F (68°C). This usually takes between 4 to 6 hours depending on your smoker's consistency.
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13
Immediately plunge the smoked sausages into an ice water bath for 5 minutes to stop the cooking process and prevent the casings from shriveling.
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14
Pat dry and let the sausages bloom at room temperature for an hour to deepen the mahogany color before refrigerating or freezing.
💡 Chef's Tips
Keep the meat as close to freezing as possible throughout the process; if the fat melts, the sausage will be dry and crumbly. Do not skip the hand-diced portion of the meat; that chunky 'showpiece' texture is what separates Andouille from basic smoked sausage. Use Pecan wood if possible; it provides a sweeter, more mellow smoke that perfectly complements the heavy garlic and pepper. If you don't have a smoker, you can poach the links in water with liquid smoke, but you will lose the authentic snap and depth of flavor. Always use Pink Curing Salt #1 for this long-smoke method to prevent the risk of botulism in the low-oxygen smoker environment.
🍽️ Serving Suggestions
Slice into rounds and brown in a heavy cast-iron pot as the base for a Chicken and Sausage Gumbo. Serve grilled whole links alongside a heap of red beans and rice for a classic Monday night New Orleans feast. Dice and sauté with the 'Holy Trinity' (onions, celery, bell pepper) to start a flavorful Jambalaya. Pair with a cold Abita Amber beer or a crisp, acidic Chenin Blanc to cut through the richness and spice. Include on a Southern-style charcuterie board with pickled okra and coarse Creole mustard.