Andouille Sausage

6 feet of sausage servings Prep: 45 m Cook: 5 h Total: 5 h 45 m Advanced
5.0/5 (2)
Andouille Sausage
Andouille sausage has a rich, smoky flavor. Traditionally, it’s made with pork, salt, pepper and garlic and smoked over pecan wood and sugar cane. This authentic homemade version uses cayenne, filé powder, and black pepper for classic Cajun heat, then gets slowly smoked to perfection.

Ingredients

6 feet of sausage servings
  • 5 lbs pork butt
  • 1/2 lb pork fat
  • 1/2 cup chopped garlic
  • 4 tbsp salt
  • 1/4 cup cracked black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp dry thyme
  • 1 1/2 tsp filé powder
  • 6 ft beef middle casing

Step-by-Step Instructions

  1. Cube pork butt into half-inch cubes (as long as your meat grinder can handle cubes this size, otherwise, cut smaller). Using a meat grinder, grind pork and pork fat together.
  2. Place the ground pork in a large mixing bowl and add the garlic, salt, black pepper, cayenne pepper, thyme, and filé powder, stirring to blend (you may need to mix with your hands). If you’d like to test the seasoning before making the sausage, heat about a tablespoon of oil in a pan, add about one teaspoon of the mixture and cook. Taste and adjust seasonings as needed.
  3. Once well blended, stuff meat into casings in one-foot links, using the sausage attachment on your meat grinder. Tie both ends of each sausage link securely.
  4. In your home smoker, smoke andouille at 175-200°F for approximately four to five hours. Using pecan or hickory wood is traditional (and I prefer it) but it isn’t necessary. The andouille may then be frozen and grilled or added to gumbos, beans, or pasta.

Common Problems and Solutions

Q: Why is my sausage dry after smoking?

A: Make sure you're using the right ratio of lean meat to fat. The 1/2 lb of pork fat to 5 lbs of pork butt is important for moisture. Also, don't smoke at temperatures higher than 200°F, which can dry out the sausage.

Q: Can I make this without a meat grinder?

A: You really need a meat grinder for this recipe - both to grind the meat and to stuff the casings. If you don't have one, ask your butcher to grind the pork butt and pork fat together, then use a sausage stuffer or piping bag for the casings.

Q: How do I know when the sausage is done smoking?

A: After 4-5 hours at 175-200°F, the sausage should have a deep mahogany color and the internal temperature should reach 150-160°F. The casings should be firm to the touch.

Tips and Techniques

Test your seasoning blend before stuffing all the sausage by cooking a small amount in a skillet. This lets you adjust the spice level to your preference. Also, keep everything cold while grinding and mixing - this helps the fat stay firm and creates a better texture.

Ingredient Substitutions

  • pork butt: pork shoulder
  • beef middle casing: hog casings (32-35mm)
  • filé powder: omit if unavailable

Equipment Needed

  • Meat grinder with sausage stuffing attachment
  • Large mixing bowl
  • Home smoker
  • Meat thermometer
  • Kitchen twine for tying links

Historical Context

Andouille is a smoked sausage that came to Louisiana with German immigrants, then was adapted by Cajun cooks who added local seasonings and smoking techniques. Unlike French andouille, Cajun andouille is heavily spiced and smoked, making it essential in gumbos and jambalaya.