Andouille Sausage is the classic Cajun smoked sausage. Great on it’s own or mixed into dishes like Gumbo, Jambalaya or even mac and cheese. Made from pork, garlic and plenty of spices.
4 pounds pork shoulder, cut into large chunks
2 pounds bacon ends and pieces
¼ cup Blackened Seasoning
1 teaspoon kosher salt
2 tablespoons minced garlic
2 jalapenos, diced
¼ cup olive oil
Set up meat grinder with the large grinder plate.
Mix pork shoulder and bacon ends together in a bowl. Run through the meat grinder into a large bowl.
Mix in garlic, jalapeños, blackened seasonings, kosher salt and olive oil.
Add mixture to grinder once more on the large plate setting.
Place mixture in refrigerator.
Soak pork casings and rinse thoroughly. Place pork casings on sausage stuffer and fill with sausage mixture.
Twist into links and tie ends.
Place on a clean baking sheet and refrigerate links for 16-24 hours.
Using pecan, oak or hickory for the best smoke flavor, make a grill fire or set smoker to 300°.
Set andouille links over indirect heat for 45 minutes to 1 hour. Internal temperature should reach between 150° and 165°.
Cool sausages slightly before slicing, remove casings if desired.
Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months.