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