Smoked Andouille Sausage Recipe
1000 G 2.20 lbs pork butt
Ingredients per 1000g (1 kg) of meat:
Salt 16g or 2¾ tsp
Cure #1 2.5 g or ⅓ tsp
Cracked black pepper 6.0 g or 3 tsp
Chopped garlic 10.0 g or 3 cloves
Dried thyme 2.0 g or 1½ tsp
Cayenne pepper 4.0 g or 2 tsp
Cold water 100g or ⅜ cup
Grind all meat with 1/4” (5 - 6 mm) plate.
Mix meat with all ingredients, including water.
Stuff into 38 - 40 mm hog casings. Leave as a rope or make 12” (30 cm) links.
Dry for two hours at room temperature or preheat smoker to 130º F (54º C) and hold without smoke for one hour.
Apply hot smoke for 2 hours.
Shower for 5 minutes with cold water.
Store in refrigerator and cook before serving.
To make a ready to eat sausage increase smoker temperature to 170ºF (76ºC) until internal temperature of 154ºF (68ºC) is obtained. You may poach it in water at 175º - 185ºF (80º - 85ºC) until internal temperature of 154ºF (68ºC) is obtained.