Andouille Louisiana Style
Andouille is a boldly seasoned smoked pork sausage from Louisiana with an intense smoky flavor. It contains coarsely cut pork and is typically seasoned with garlic, cayenne pepper, and thyme. This sausage is an essential ingredient in gumbo and jambalaya.
Ingredients(for 1 kg)
Instructions
Preparation
30 min + 24 hours restCut pork shoulder into 1-2 cm cubes. Thoroughly mix with curing salt, garlic, cayenne, pepper, thyme, paprika, and onion powder. Cover and rest in the refrigerator for 24 hours.
Stuffing & Drying
30 min + 1 hourFirmly stuff the seasoned meat mixture into pork casings (32-35 mm) and twist into 30 cm sausages. Hang sausages on smoking rods and dry at room temperature for 1 hour until the surface is no longer sticky.
Smoking Phase 1
2 hoursPreheat smoker to 60 °C. Dry sausages without smoke at 60 °C to firm up the casing. Then add hickory and pecan wood chips and increase temperature to 80 °C.
Smoking Phase 2
4-6 hoursSmoke at 80-100 °C with hickory and pecan until a core temperature of 71-74 °C is reached. The sausages should have a deep mahogany-colored exterior. After smoking, allow to cool at room temperature for 30 minutes.
Pro Tip
Only coarsely dice the meat (1-2 cm), do not grind – this gives the andouille its characteristic texture. Slowly increase the temperature during smoking to achieve a snappy casing.
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