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Homemade Andouille Sausage
Created by: Howcan Team
Ingredients
- 5 lbs pork shoulder, cut into 1-inch cubes
- 2 tbsp kosher salt
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground black pepper
- 1 tbsp cayenne pepper
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1/2 cup ice water
- hog casings, soaked in water
Instructions
- In a large bowl, combine the pork shoulder cubes, 2 tbsp kosher salt, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp ground black pepper, 1 tbsp cayenne pepper, 1 tbsp dried thyme, and 1 tbsp dried oregano. Mix well to ensure the seasonings are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Once the meat has marinated, grind it through a meat grinder fitted with a coarse grinding plate.
- Transfer the ground meat to a stand mixer fitted with a paddle attachment. With the mixer on low speed, slowly add the ice water to the meat mixture. Mix until the water is fully incorporated and the mixture becomes sticky.
- Prepare the hog casings by rinsing them thoroughly under cold water and then soaking them in a bowl of water for at least 30 minutes.
- Stuff the sausage mixture into the hog casings, twisting the sausages into 6-inch links. Use a sausage pricker to remove any air bubbles from the casings.
- Once all the sausages are stuffed, refrigerate them for at least 1 hour to allow the flavors to develop.
- To cook the Andouille sausages, preheat a grill or smoker to 225°F. Place the sausages on the grill or smoker and cook for 1 hour, or until the internal temperature reaches 160°F.
- Remove the sausages from the grill or smoker and allow them to rest for 10 minutes before serving. Enjoy your homemade Andouille sausages in your favorite Cajun dishes!
Andouille sausage has a rich history dating back to the French immigrants who settled in Louisiana. This smoky, spicy sausage is a staple in Cajun and Creole cuisine, known for its robust flavor and coarse texture. Traditionally made with pork, garlic, pepper, onions, and wine, it's heavily seasoned and smoked for a distinctive taste. Chefs like Paul Prudhomme and Emeril Lagasse have popularized this sausage in their iconic New Orleans restaurants, showcasing its versatility in dishes like gumbo and jambalaya. Today, the best Andouille can be found in Louisiana, particularly in the Acadiana region, where it's a beloved ingredient in countless recipes. Getting the seasoning and smoking process just right is crucial for an authentic Andouille experience.
90 min
10 sausages
250 per sausage calories
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