Andouille
This is as authentic as andouille recipes get and it IS spicy! It’s great for seasoning beans or using in gumbo; or anything else that calls for smoked sausage. For a smoky flavor without the hassle, add up to 1 tsp. liquid smoke. This is one of the most basic andouille recipes; adjust it to fit your own tastes if you’re comfortable.
Ingredients:
- 5 pounds pork shoulder roast
- 1/2 cup dry red wine or water
- 1/3 cup chopped garlic
- 2 tbs. table salt
- 3 tbsp ground Ancho chili
- 2 tbsp. onion powder
- 1 tbsp. sugar
- 1 tbsp. each of red pepper flakes and paprika
- 1 tbsp. cracked black pepper
- 4 tsp Pequin pepper
- 1 1 /2 tsp file’ powder
- 1 tsp cayenne pepper
- 1 tsp mace
- 1 tsp dried thyme
- natural hog casings
Directions:
To make your andouille, grind the pork shoulder roast through the fine plate of your grinder. Put in the refrigerator to keep chilled. Place the garlic and wine into blender or food processor and process until well chopped. Put other ingredients into a spice mill (or mortar/pestle) and grind until fine. Add spices and garlic mixture to the ground pork shoulder roast and mix well. Allow the bulk andouille to chill overnight.
Finally, stuff the chilled andouille into casings, and leave as a rope or tie off every 10 inches, as you prefer.
If desired, cool smoke (150 degrees) for two hours, then raise the temperature to 170 degrees until the internal temperature of the meat is 150 degrees. This freezes well.
Note: this andouille sausage is SMOKED ONLY, so be sure to COOK thoroughly before eating.
