Cajun-Style Andouille
A traditional Cajun recipe for Cajun-Style Andouille.
CajunPorkIntermediate120 minBy Northstar
Ingredients
Servings
4
- 2 Tablespoon Minced garlic
- 2 Tablespoon Kosher salt
- 1 Tablespoon Freshly ground black pepper
- 1 Teaspoon Red pepper flakes
- 2 Teaspoon Cayenne
- 3 Tablespoon Paprika
- 1/4 Teaspoon Ground mace
- 1/2 Teaspoon Dried thyme
- 1/4 Teaspoon Sugar
- 5 Pound Pork butt, fat and lean Separated, cut into 2 inch Cubes
- 1/2 Cup Cold water
- 1-1/2 Teaspoon Liquid smoke
- Medium or wide hog casings
Instructions
- 1
Mix the garlic, salt, spices, and thyme with the sugar in a small bowl.
- 2
Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture.
- 3
Cover and refrigerate overnight.
- 4
Grind the fat in a meat grinder fitted with a 1/4-inch plate.
- 5
Grind the lean meat using a 3/8-inch plate.
- 6
Mix the meat and fat together in a large bowl, stir the liquid smoke into the cold water and add to the meat.
- 7
Knead until the water is absorbed and the spices well blended.
- 8
Stuff the mixture into the hog casings.
- 9
Dry for 2 hours uncovered in the refrigerator.
- 10
Hot-smoke in a covered barbeque or smoker at about 250 degrees for 2 1/2 to 3 hours. Don't let them shrivel.
- 11
Use immediately or freeze.
Tags
cajun