Andouille Sausage

Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt). It is not easy to come up with a universal Andouille sausage recipe. Some recipes include dry red wine, others bay leaves, allspice, sage, paprika, crushed red peppers, sugar, onion powder, pequin pepper, mace, nutmeg, sage, ancho chili, file powder etc... So which one is the real Andouille Sausage? As nearly all recipes agree on the following ingredients: pork butt, salt, cracked pepper, garlic, thyme and cayenne pepper, we have decided to keep it simple and to include only those mentioned and nothing else. But please feel free to improvise and include any spices that you like.

MeatsMetricUS
pork butt1000 g2.20 lbs.
Ingredients per 1000g (1 kg) of meat
salt16 g2¾ tsp.
Cure #12.5 g⅓ tsp.
cracked black pepper6.0 g3 tsp.
chopped garlic10.0 g3 cloves
dried thyme2.0 g1½ tsp.
cayenne pepper4.0 g2 tsp.
cold water100 g⅜ cup
Instructions
  1. Grind all meat with 1/4” (5 - 6 mm) plate.
  2. Mix meat with all ingredients, including water.
  3. Stuff into 38 - 40 mm hog casings. Leave as a rope or make 12” (30 cm) links.
  4. Dry for two hours at room temperature or preheat smoker to 130º F (54º C) and hold without smoke for one hour.
  5. Apply hot smoke for 2 hours.
  6. Shower for 5 minutes with cold water.
  7. Store in refrigerator and cook before serving.
Notes

To make a ready to eat sausage increase smoker temperature to 170º F (76º C) until internal temperature of 154º F (68º C) is obtained. You may poach it in water at 175º - 185º F (80º - 85º C) until internal temperature of 154º F (68º C) is obtained.

Jambalaya with Andouille

Jambalaya with Andouille

Jambalaya with Andouille

Jambalaya with Andouille

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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