Cajun Andouille Sausage

1. 1

   Step 1

   • a.Prepare Meat and Casings
   • b.Place the cubed pork butt and fatback on a baking sheet in a single layer. Place your grinder parts (die, blade, auger) and mixing bowl in the freezer as well.
   • c.Freeze the meat for 30-45 minutes until it is very firm but not frozen solid. This is crucial for a clean grind and proper texture.
   • d.While the meat chills, thoroughly rinse the hog casings under cool running water, then soak them in a bowl of warm water for at least 30 minutes to soften and remove salt.
2. 2

   Step 2

   • a.Grind the Meat and Mix Spices
   • b.In a small bowl, combine the kosher salt, cayenne pepper, smoked paprika, black pepper, garlic powder, onion powder, and dried thyme. Mix well.
   • c.Assemble your meat grinder with a coarse plate (about 10mm or 3/8 inch).
   • d.Grind the chilled meat and fat together into the chilled mixing bowl.
3. 3

   Step 3

   • a.Mix the Sausage
   • b.Sprinkle the prepared spice mixture and the curing salt #1 over the ground meat.
   • c.Pour in the ice water. This helps keep the mixture cold and aids in dissolving the salts and spices.
   • d.Using your hands or a stand mixer with a paddle attachment, mix on low speed for 60-90 seconds. Mix just until the spices are evenly distributed and the mixture becomes sticky and tacky. This is the 'primary bind' and is key to a good sausage texture.
4. 4

   Step 4

   • a.Stuff the Casings
   • b.Load the sausage mixture into your sausage stuffer. Thread a length of soaked casing onto the stuffing tube, leaving a few inches of overhang.
   • c.Begin extruding the meat into the casing, supporting the casing as it fills. Avoid overstuffing, as this can cause bursting during linking or cooking.
   • d.Once the casing is filled, twist it into 6-inch links. Twist each link in the opposite direction of the previous one to keep them from unraveling.
5. 5

   Step 5

   • a.Cure and Dry the Sausages
   • b.Gently prick any visible air pockets in the links with a sterile pin or sausage pricker.
   • c.Place the links on a wire rack set over a baking sheet.
   • d.Refrigerate, uncovered, for 12 to 24 hours. This allows the cure to work, the flavors to meld, and the casings to dry, which helps the smoke adhere better.
6. 6

   Step 6

   • a.Smoke the Sausages
   • b.Preheat your smoker to 180-200°F (82-93°C). Use pecan or hickory wood for an authentic Cajun flavor.
   • c.Hang the sausage links or place them on the smoker racks, ensuring they do not touch each other to allow for even smoke circulation.
   • d.Smoke for 2-3 hours, or until an instant-read thermometer inserted into the center of a sausage registers an internal temperature of 160°F (71°C).
7. 7

   Step 7

   • a.Cool and Store
   • b.Immediately after removing from the smoker, plunge the sausages into an ice water bath for 1-2 minutes. This stops the cooking process and helps the casings shrink tightly to the meat.
   • c.Pat the sausages completely dry with paper towels.
   • d.Store in an airtight container or vacuum-sealed bag in the refrigerator for up to one week, or freeze for up to 6 months.

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