Andouille Sausage

10# pork shoulder, diced

80g kosher salt

12g cayenne pepper

12g pink salt

2g(2tsp) dry thyme

4g ground mace(1tsp)

4g ground cloves(1tsp)

2g ground allspice(1/4 tsp)

6g dry mustard(1.5tsp)

280g diced onion(2cup)

36g minced garlic

hog or sheep casings

  • Combine all ingredients and mix well.
  • grind through small die.
  • mix with paddle attachment for 1 minute on medium speed.
  • check seasoning.
  • stuff into desired casing.
  • dry 1-2 hours @ room temp or in refrigerator.
  • hot-smoke at 180F to internal temp of 150F
  • shock in ice.
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One Response to Andouille Sausage

  1. Daniel says:

    Thank you for the interest. I recently added a blog subscription to help keep up with future posts.

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