no problem, my FIL mixed up the meat and stuffed it then brought it to my house to smoke it up. I believe he used a variation of this recipe, he may have added in some more spices to taste. He also increased the amount of meat in the recipe, I ended up with right around 21 lbs of sausage when finished.
Ingredients
- 1000 g pork butt (2.2 lbs)
- 13 g kosher salt (2 heaping tsp)
- 2 1/2 g Cure #1 (1/2 tsp, level)
- 10 g garlic (3 cloves, pressed)
- 5 g black pepper (2 1/2 tsp, cracked)
- 4 g cayenne pepper (2 tsp)
- 100 g cold water (1/4 cup)
Instructions
- Cut lean pieces of meat into 1" to 2" pieces and tenderize them in a stand mixer fitted with a paddle attachment for 3-4 minutes. If you don't have a stand mixer, grind them through a stuffing plate or 1/2" (12 mm) - 3/4" (18 mm) plate.
- Grind the fattier pieces through a 1/4″ (6 mm) plate.
- In a large bowl, mix the meat with the rest of the ingredients, including the water.
- Stuff into 38 - 40 mm beef or hog casings. Tie to make 12” links.
- Cure in the fridge for 12 - 24 hours.
- Dry for 2-4 hours at room temperature then hold for 30-60 minutes in a pre-heated smoker at 130F without smoke.
- Smoke over pecan wood at around 140F for about 8 hours until you obtain a nice rich mahogany color.
- Cook Andouille in the smoker at 170F - 195F until the internal temperature reaches 154F-158F. This should take about 30-40 minutes. Add a pan with boiling hot water to expedite the process.
- Chill quickly by placing on a cold marble slab or a similar cold surface.
- Refrigerate after cooling down. Keep wrapped in butcher's paper for best results.
Notes
You may also poach Andouille after smoking in water at 170F-175F until the internal temperature reaches 154F - 158F, about 20 minutes. Alternatively, you can steam or bake in the oven. Another option is to refrigerate it as is and cook as part of a dish, like gumbo.
