Wednesday, February 13, 2013

Andouille Sausage


We were excited, but a little nervous about making our own andouille sausage. Excited, because we love the flavor of this smoky sausage in gumbo and other dishes; nervous because the last time we tried to stuff sausages was a frustrating experience – our casings seemed to burst at the slightest provocation. So, this time we invested in a new accessory for our trusty Kitchen Aid mixer: the sausage stuffer! This was a great success and we had a blast making these tasty links of porky goodness.

source: Charcuterie

5 lbs boneless fatty pork shoulder butt, diced into 1” cubes
3 tablespoons kosher salt
2 teaspoons  cayenne pepper
1 teaspoon pink salt, aka Curing salt
1 teaspoon dried thyme
½ teaspoon ground mace - we substituted 1 tsp smoked paprika (and yes, we know that’s nothing like mace but that’s how we roll.. )
½ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon Coleman’s dry mustard
1 cup diced onion
1 tablespoon minced garlic
10 feet/3 meters hog casings, soaked in tepid water for a least 30 minutes and rinsed

  1. Directions:
    Combine all the ingredients and toss to mix thoroughly. Chill until ready to grindandouille 004
  2. Grind mixture through the small die of your meat grinder andouille 010
  3. Mix with paddle attachment or spoon for about a minute until meat has sticky appearance.
  4. Fry a bite size portion of the sausage and taste it – refrigerate your meat mixture while you do this – and adjust seasonings as necessary
  5. Stuff sausage into the hog casings and twist into 6-inch links.
    (Here it is – our new sausage maker in action!)

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  6. Hang sausages on a smoke stick and let dry for 1 to 2 hours a to room temperature or in the refrigerator to develop the pellicle.
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  7. Hot smoke sausages at a temperature of 180°F/82 °C to an internal temperature of 150°F/65°C. Transfer to ice bath to chill thoroughly, then refrigerate.andouille 022
  8. Refrigerate sausages up to 2 weeks or freeze until ready to use.

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