Cajun Andouille Recipe 425 Recipes
CAJUN ANDOUILLE RECIPE - (4.2/5)
Provided by á-5765
Number Of Ingredients 14
Steps:
- Grind all of the pork and fat through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled, ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, mix the water with the Morton cure. Then thoroughly mix the remaining ingredients with the water/cure mixture. Then thoroughly mix the water/cure/spice mixture with the ground pork. Immediately stuff into 1½ inch hog casings. Hang the sausage in your smoker. Start smoking at 135°F with the vents slightly open for 20 minutes to dry the casings. Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155°F. Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110°F. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.
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- Heat the lard or peanut oil in a small saute pan and cook the onions over medium heat until they are soft, translucent and slightly browned on the edges. Remove from the pan and let cool.
- While the onions are cooking, take about 10 to 15 feet of casings (typically three lengths) and submerge them in warm water.
- Make sure you remove as much silverskin as possible from your meat. Cut the meat and fat into 1 to 2 inch chunks and toss with the salt, Instacure, dry milk, garlic, cayenne, paprika, clove, allspice, thyme and powdered mustard. You need the Instacure No. 1 as a safety measure when you smoke the links; if you don't plan on smoking them, you need not use this. You need the dry milk to help the links hold onto their moisture: If you skip this, they will still taste good, but they will shrivel up when you chill them. Put everything in a container and freeze for 30 minutes to 1 hour, or until the mixture is 35°F or colder.
- Grind the onions, meat and fat through the coarse die. (If you are using the KitchenAid Food Grinder set the mixer on the No. 4 speed) Andouille is most typically a country-style, coarse sausage. If you want, you can even hand-mince the meat yourself. TIP: Hand-mince 1/4 of the meat and fat mixture to get a more interesting texture for your sausage.
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