Cajun Andouille Sausage

1. 1

   Prepare Meat and Casings

   1.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.

   2.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.

   3.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

   Grind the Meat and Mix Spices

   1.In a small bowl, combine the kosher salt, cayenne pepper, smoked paprika, black pepper, garlic powder, onion powder, and dried thyme. Mix well.

   2.Assemble your meat grinder with a coarse plate (about 10mm or 3/8 inch).

   3.Grind the chilled meat and fat together into the chilled mixing bowl.
3. 3

   Mix the Sausage

   1.Sprinkle the prepared spice mixture and the curing salt #1 over the ground meat.

   2.Pour in the ice water. This helps keep the mixture cold and aids in dissolving the salts and spices.

   3.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

   Stuff the Casings

   1.Load the sausage mixture into your sausage stuffer. Thread a length of soaked casing onto the stuffing tube, leaving a few inches of overhang.

   2.Begin extruding the meat into the casing, supporting the casing as it fills. Avoid overstuffing, as this can cause bursting during linking or cooking.

   3.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

   Cure and Dry the Sausages

   1.Gently prick any visible air pockets in the links with a sterile pin or sausage pricker.

   2.Place the links on a wire rack set over a baking sheet.

   3.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

   Smoke the Sausages

   1.Preheat your smoker to 180-200°F (82-93°C). Use pecan or hickory wood for an authentic Cajun flavor.

   2.Hang the sausage links or place them on the smoker racks, ensuring they do not touch each other to allow for even smoke circulation.

   3.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

   Cool and Store

   1.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.

   2.Pat the sausages completely dry with paper towels.

   3.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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