Tuesday, December 16, 2014

Cajun Style Andouille Sausage

This was my first foray into meat smoking and I think it was very successful. I will definitely change a few thing next time but was very happy with the final product, (next time I will use pork casings instead of the collagen ones I had on hand, I will use curing salts, and I will get my meat from a butcher instead of using the prepackaged pork that has a lesser fat content). The smokey flavor mixed with the spice of these sausages is mouth watering.
I fell in love with Andouille on a trip to New Orleans for a bachelor party... despite spending an inordinate amount of time on Bourbon Street we actually ate some amazing food from the area including dishes that feature Andouille as a key ingredient. My favourite dish was Red Beans and Rice with smoked sausage.
To make this sausage it ate up most of a day but was well worth the effort.


  • 5lbs ground pork butt
  • 3 tbsp smoked paprika
  • 5 - 6 feet pork casings
  • 2 tbsp minced garlic
  • 2 tbsp salt
  • 2 tbsp sugar
  • 1 tbsp black pepper
  • 1 tsp cayenne pepper (2 if you want to amp it up a bit)
  • 1 tsp red pepper flakes
  • 1/2 - 3/4 of a light beer
  • 1 tsp curing salts (this is optional if you "hot smoke" your sausage, I didn't use it this time but will in the future because it cuts the risk of pesky things like botulism)
  • 3-4 cups Pecan wood chips


  1. Prepare your sausage casings for stuffing according to the suppliers instructions.
  2. Mix the meat and spices thoroughly and refrigerate for a couple hours to have them blend.
  3. Soak your wood chips in water or beer for 30 min then get your smoker ready to go (I smoked mine on a natural gas bbq).
  4. Smoke your sausage at 170 F to 250 F (my bbq was pretty constant at 200 F on the lid thermometer, I'm guessing it was probably closer to 225 F under the lid) until the internal temp of the sausages reads 165 F. My sausage took about 3-4hrs.

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