Wednesday, 5 October 2011

Andouille sausage

This post  suggested that Andouille (at least the cajun sort) was easy enough to make at home, the only slightly tricky ingredient was Prague powder. A hot smoked sausage, what's not to like there ?

First off you need some pork

and some spices (some of these are from the banger making)

The annoying part of making andouille is the chopping. The paupered chef recipe calls for half the pork to be chopped quite small & the rest to be minced. Grab your sharpest knife & cut the pork into chunks, put half of it into the mincer on a medium plate and then chop the rest of the chunks into tiny (about 1cm) cubes. Using cold hands mix the spices, the onion, the garlic, the cure & the meat (ground & chunked) into a large bowl and let it sit in the fridge for a while.

Break out the sausage stuffer and make the sausages. All the usual sausage stuffing things apply. One slight variation was I used pork casings instead of beef, it was just what my butcher had...

They then go rest in the fridge overnight prior to smoking. Since we had the smoker fired up for several little jobs & there was no pecan available we went with maple and let them smoke. Once done I quenched them as best I could and then sliced one open to see how it tasted.

It wasn't as spicy as I was expecting, but it was tasty, in fact it was rather moreish. If I hadn't promised some to a friend, and didn't have some cooking plans (hello gumbo) for it I think rather a lot would have been eaten there & then

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