Delicious andouille sausage made from scratch, perfect for adding a smoky, spicy kick to your dishes.
Preparation time
1h
Cooking time
2h
Ingredients
10 Servings
- 2 bay leaves
- 10 g black pepper
- 1 casing
- 5 g cayenne pepper
- 10 g garlic
- 40 g kosher salt
- 10 g onion powder
- 15 g paprika
- 500 g pork fat
- 2000 g pork shoulder
- 5 g thyme
Directions
Step 1
Cut the pork shoulder and pork fat into small cubes.
Step 2
In a large bowl, combine the pork, pork fat, kosher salt, black pepper, cayenne pepper, paprika, minced garlic, onion powder, thyme, and ground bay leaves. Mix well.
Step 3
Pass the mixture through a meat grinder fitted with a coarse plate.
Step 4
Stuff the sausage casing with the ground meat mixture, making sure to avoid air pockets.
Step 5
Twist the casing at intervals to create individual sausages.
Step 6
Allow the sausages to dry in the refrigerator overnight.
Step 7
Smoke the sausages at a low temperature (around 100°C) until fully cooked and the internal temperature reaches 74°C.
Step 8
Cool the sausages completely before storing or using in recipes.