Andouille is made with pork butt and pork fat and seasoned with salt, cracked black pepper and garlic. Traditionally, the sausage is then smoked over pecan wood and sugar cane at 175 degrees F. for seven to eight hours. This recipe uses hickory and pecan wood and requires advance preparation. (You can find Prague Powder #1 at sausagesource.com.)
- 2 3/4 pounds pork butt cut into 1-inch pieces
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons finely minced garlic
- 4 teaspoons granulated sugar
- 1 tablespoon ancho chile powder
- 1 tablespoon coarse kosher salt
- 1 tablespoon hot Hungarian paprika
- 3/4 teaspoon ground cayenne chile
- 3/4 teaspoon crushed red pepper flakes
- 3/4 teaspoon dried thyme
- 1/2 teaspoon Prague Powder #1
- 1/2 teaspoon Filé (ground sassafras) powder
- 3/4 cup hickory chips
- 5 feet hog casings
- Grind the pork cubes through a 3/16-inch plate into a large mixing bowl. Add the remaining ingredients (except the hickory chips and casings) and mix thoroughly. Cover and refrigerate for at least 1 hour.
- Replace the 3/16-inch plate and the cutting blade with a sausage-making plate and stuff the mixture into hog casings. Tie or twist the casings into 6-inch links. Allow the sausages to air-dry in a cool place for 2 hours.
- Separately soak the pecan and hickory chips in water for 30 minutes. Put a small disposable aluminum pan in the center of a kettle grill and mound 15 charcoal briquettes on each side. Open the bottom vents on the grill. Light the charcoal and allow the fire to burn until the briquettes are ash-covered. Drain the hickory chips and distribute them over the charcoal.
- Place the sausage links on the grilling rack over the pan. Cover the grill, open the top vents and smoke the sausages at 150 degrees F. for about 2 hours; raise the temperature to 170 degrees F. and add the hickory chips; continue cooking until the links reach an internal temperature of 160 degrees F., another 3 to four 4. Remove the sausages from the grill, rinse with cold water and cool. Allow the andouille to hang at room temperature for 1 hour.
Smoked andouille can be kept in the refrigerator for 5 days or frozen for up to 3 months.
Yield: 8 to 10 (5-inch/3.75-ounce) links
Heat scale: Medium
Editor’s Note: The sausage party continues in Mike’s excellent article on sausage making, Sausage Spectacular, on our sister site.
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.
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