Andouille Sausage Recipe

From Nola Cuisine

**Warning – Use Recipe at your own discretion!** See below!

A few bloggers have decided to dog me about my apparent misuse of “cure” in the below recipe. I advised as optional, “a healthy pinch” of Prague Powder #1, or Cure #1. My healthy pinch, when recently measured was just shy of 1 tsp. which is just shy of these bloggers concerns. I originally changed my recipe then quickly said, quite frankly, “F&ck That!”

Quite sincerely, I’m not changing anything on here for anyone, especially so some gal can get a link back! Yall can shut me down first!!

Original post:

I started making my own Andouille a few years back because the stuff they sell in the grocery stores here in Michigan is a joke, you may as well break open a package of Oscar Meyer hot dogs for your Gumbo.
You know the kind I mean, basically Alpo, stuffed into a casing and injected with liquid smoke. I can’t use that garbage, so I make my own. Andouille is a cornerstone to many great New Orleans & Louisiana dishes, so you really need a good one! I would rather use a good quality Kielbasa, than a cut rate Andouille. The better the Andouille, the better the dish! Luckily, I enjoy making sausage, it is a very worth while investment of time if your finished product turns out well. Here is how I go about it.

I used a nice fatty, 5# boston butt, trimmed of tough connective tissue. Fat is good for sausage, especially Andouille. You want about 75% lean/25% fat. Here I hand chopped half of the meat into 1/4 inch pieces for texture, and ground the rest. The recipe:

Andouille Sausage Recipe

5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.

Combine the following in a bowl:
2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning)
1 Tbsp Paprika
1/4 Cup Chopped Fresh Garlic
1/8 Cup Fresh Ground Black Pepper
3 Tbsp Diamond Crystal Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped
1 tsp Crushed Red Pepper
1 healthy pinch Cure #1 (our “abundance of caution” chicken little society of bloggers would like you to know that their healthy pinch, or correct amount is 1 tsp. of “cure” per 5# of meat, which my “healthy pinch” is just a hair shy of….sue me!) (By the way, my upcoming Andouille Recipe contains no cures**stay tuned** posted 03/13/12)
1/2 Cup Ice Water

Toss this mixture with the meat, making sure it is well coated. Cover tightly with plastic wrap and refrigerate for 1-2 days.

**Note – Prague Powder#1 is used for wet curing meats, to retain color and freshness. It is a ratio of 16 oz. salt to 1 ounce sodium nitrate.

Chop half of the meat into 1/4 inch pieces and grind the other half with a coarse grinding plate. Mix the two together with:

1/8 Cup Non-Fat Powdered Milk (this is a binder)

Stuff the sausage into prepared Hog Casings (Beef middle casings if you can find them). Here is my method of Linking Sausage.

Tie each sausage link with kitchen string to make a loop for hanging. Hang uncovered in the refrigerator overnight. This step is to let the casings dry out to allow smoke absorption, very important.

I smoked this in an inexpensive upright barrel smoker, with charcoal as the heat source, and unsoaked Pecan chips for the smoke. The sausage was hung beneath the top rack, no water pan.

I smoked this at 130º F for 2 hours, then increased the heat to 165 º F for another 2 1/2 hours, refreshing the wood chips as needed. The trick here, is to get as much smoke flavor into the sausage before it is actually cooked through, and too hot of a temperature will render the fat out of your sausage. I controlled the temp by the number of coals, and keeping them piled up and pushed to one side. When you spread your coals out the temperature will increase. I added more coals to reach the 165º mark.

The internal temperature of the sausage should read 155º F on an instant read thermometer. Remove at this point and immediately spray with cold water. Hang at room temperature in front of a fan for 1 hour then refrigerate overnight, uncovered.

Portion and store in vacuum sealed packages in the freezer.

Other recipes for Sausages and Seasoning Meats at Nola Cuisine:

Here is my Latest Batch of Andouille Sausage!

Chaurice Sausage Recipe
Cornbread and Andouille Sausage Recipe
Tasso Recipe
Pickled Pork Recipe

My post about my visit to Jacob’s Andouille.

Check out Egullet’s, Eating Louisiana Andouille page, with pics from Wayne Jacob’s, and Jacob’s Andouille, in the Andouille capital, Laplace, Louisiana.

63 thoughts on “Andouille Sausage Recipe”

  1. Thanks for the post. I’ll have to try some of your smoking techniques the next time I make a batch of andouille. Also, instead of powdered milk as a binder, try using file powder.

  2. Thank you for your comments ,Scott.See above.To get out of the danger zone it needs to go from 40 to 140 degrees in 4 hrs.Such as fridge to smoker.A pinch is too vague to be safe.For ground meat it is one level tsp.for 5# of meat.Or you have the risk of Botulism.It also needs 24hrs to let the cure work before smoking.Or use Sodium Erythorbate to be able to stuff and smoke.It is a cure accelerator.I use a modified version of this recipe and it is Damn Good.Just don’t want to see anybody get hurt.And I am talking about cure #1 Instacure #1 or Prague Powder#1 same thing.

  3. I just made a 30lbof Andouille sausage following this recipe (more or less) except I added the spices after the curing process was over. It is a terrific recipe! I also used some beef fat in addition to the pork shoulder, because I happen to have some grass-fed beef kidney fat that cubes nicely and adds a depth of flavor to the andouille.

  4. This sounds delicious! Different from the Normandie version which has many parts of intestine in it. But these things are good, such as boudin, too, which normally Americans dislike – but every country in europe eats this. You would like where I live, in the south, where the sanglier (wild boar) are thought to be a pest. In the autumn there is a lot of shooting in the mountains. Only the men are invited, they go for many days to shoot the wild boar and the chamois, then they make sausage, and smoke them in the caves, and when they have done this, finally, they invite the women to a giant barbeque to eat some of the meat fresh, and drink the new wine. You know France invented the barbeque from this custom – the name means “barb à queue”, which means “beard to ass” (because they eat all of the wild pig.)

  5. AWESOME RECIPE!!!! Please don’t mind the chooches knocking your recipe!!! Let them kiss you a$$!!!!!!

  6. I’d prefer my meat without the nitrates, which has been identified as the true culprit in our heart disease epidemic, rather than red meat. So I’m looking forward to the Cure-free version, thank you very much. What’s the point in making your own sausage if it’s just filled with the same crap as storebout? My 2 cents is anticipating the next version.

  7. I don’t have an upright smoker so I’ll have to improvise racks inside my smoker. Sounds good. I’ll have to give this recipe a try.

  8. All I can say is WOW! I usually place an order with Jacob’s every fall but I made this last week and it’s very close. The flavor is right on, I think I just need to smoke it a bit longer next time because it wasn’t as smoky as theirs. Everyone who has tried it loves it. I used a Weber Kettle Grill with a Smokenator attachment. I was able to keep the temp pretty low by using very few briquettes to keep the pecan chunks smoking. Thanks for sharing this!!

  9. Amande: What you said about “barb à queue” is utter nonsense. “Barb à queue” doesn’t mean “beard-to-ass”, nor did the French invent barbeque. “Barbeque” comes from “barabicu” or “barbacoa”, which originated with indigenous Caribbean people.

  10. Prague powder #1 is 96% table salt and 6% saltpeter (Sodium Nitrite). Saltpeter can be ordered from your pharmacist or from me for a fraction of the cost. $17 for one pound of Prague will cost you about $5 to make it your self.

    http://www.chefrichperry.com

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