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30 responses to “Andouille Sausage Links, Cajun Style”

  1. Andrew

    Beauty.

    On a whim, I ran untrimmed venison through a good sharp hand grinder yesterday (a foreleg shank) and it was a beautiful thing. Point being, silverskin isn’t as big a deal as one would think if the grinder has the teeth and balls to cut it. It makes the sausage a lot richer and gives a better snap on the bite. I ran beef neck tendon through a grinder along with some other trim and it really added to the recipe’s texture.

  2. Russell

    I love seeing all the variations. I use red wine vinegar instead of wine or beer, more paprika, a little chopped italian parsley, and no milk powder. Then hot smoke it. Sometimes I’ll add in some chopped roasted red bell pepper too, just for kicks.

  3. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    Some day I’d love to get into making my own sausage, I really would. That’s even more true after seeing those gorgeous beauties up there. I need my daughter to grow up a little more first though. Saving the recipe for sure! Many thanks.

  4. Tom

    I’m pretty sure Jackrabbit and andouille would make a fine gumbo! Just saying!

  5. True

    Oh man Hank, you’ve got me drooling. I love New Orleans cuisine and andouille is near the top of the list. If I’m not mistaken, there are a lot of similarities between andouille and linguica no? A little more of this and a little less of that possible to tweak to the Portuguese palate?

    Tom’s comment above is right on the money. Rabbit would make a fantastic gumbo. I’ve had it with pigeon as well which ROCKED. Make your roux DARK though to stand up to the flavor of the meat.

    Here’s a couple of ideas from my blog for something to do with that andouille if you grow weary of eating it straight:

    Jambalaya: http://thedamntrueexperiment.blogspot.com/2012/03/man-can-cook-17-jump-out-da-gym.html

    Gumbo: http://thedamntrueexperiment.blogspot.com/2011/05/man-can-cook-9-gumbo-du-fontenot.html#more

  6. Kevin

    I pound a lot of ducks in my hood, I’m always looking for another fun way to use the “fish eaters’… What are your thoughts on making Andouille sausage with duck and pork?

  7. fishguy

    Hank,
    these look great! Can I use instacure #2 inplace of #1?

  8. kita

    You may have just bumped 4 or 5 things of my list to make to add these sausages.

  9. Andrew

    Couldn’t you substitute Instacure #2 for #1, but not vice versa, so long as the salt bill wasn’t too high?

  10. Kodi

    Hank, love reading your blogs. First time to post. I thought what made an andouille an andouille was the grain of meat used, or less processed. I’m from Louisiana and I’m working in Illinois. I laugh when people pronounce it (anduelly).The L is silent. ; )

  11. Robert Richards Recipes

    Now this recipe excites me a lot! I’m gonna have to make it this coming weekend for sure.

  12. Don

    Andrew

    CURE #1
    Some Other Names:
    Pink Salt;
    Tinted Cure Mix (TCM);
    Tinted Curing Powder (TCP);
    Prague powder #1;
    InstaCure #1;
    Modern cure;
    D.Q. powder;
    FLP;
    L.E.M. cure;
    Sure Cure;
    Fast Cure;
    Speed Cure

    This premix is use in meats and sausages that require a short curing time, and will be smoked, cooked or canned. It is a blend of salt and sodium nitrite, and of course it has the curing properties of sodium nitrite. The salt is added as a carrier and to make it easier to measure. In the United States it is dyed pink, so chefs and the home user will not mistake it for salt or sugar. Though it goes by several different brand and generic names, they all have the same formula of 93.75% salt, and 6.25% sodium nitrite (1 pound of salt plus 1 ounce of sodium nitrite).

    Cure #1 can be used as a dry brine (dry cure) or in a wet brine (pickle). It provides the same curing properties of sodium nitrite, and is considered a quick cure, because it starts curing immediately upon contact with the meat. As mentioned earlier, this type of cure is used for curing meats for a short period of time that will be cooked, smoked, or canned. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, sausages and other products too numerous to mention.

    NOTE: This is not interchangeable with cure #2, or any of the Morton brand name cures. Also do not mistake this for recipes calling for sodium nitrite, which means pure sodium nitrite.

    Use as directed, more is not better and it can be toxic. To ensure that the cure is distributed more evenly in your sausage, mix it with the liquid that your recipe calls for, or mix it with the meat prior to grinding.

    Use as follows:
    Cure per pound of ground meat/fat:
    Amount of Meat/Fat Amount of Cure
    Vol. Wt.
    1 lb. 1/4 tsp. .05 oz.
    2 lbs. 3/8 tsp. .08 oz.
    3 lbs. 1/2 tsp. .10 oz.
    4 lbs. 3/4 tsp. .15 oz.
    5 lbs. 1 tsp. .20 oz.
    10 lbs. 2 tsp. .40 oz.
    15 lbs. 1 Tbsp. .60 oz.
    20 lbs. 1 Tbsp. + 1 tsp. .80 oz.
    25 lbs. 1 Tbsp. + 2 tsp. 1.00 oz.
    50 lbs. 3 Tbsp. + 1 tsp. 2.00 oz.
    100 lbs. 6 Tbsp. + 2 tsp. 4.00 oz.

    CURE #2
    Some Other Names:
    Prague powder #2;
    InstaCure #2;
    Modern cure #2;
    D.Q. powder #2

    his cure is a blend of salt and sodium nitrite and sodium nitrate. The salt is added as a carrier and to make it easier to measure. In the United States it is dyed pink, so chefs and the home user will not mistake it for salt or sugar. It goes by several different brand and generic names, but they all have the same formula of 89.75% salt, and 6.25% sodium nitrite, and 4% sodium nitrate (1 pound of salt, plus 1 ounce of sodium nitrite, plus .64 ounce of sodium nitrate).

    Cure #2 has the same curing and food preservative properties as sodium nitrite, and the extended curing time of sodium nitrate. It is specifically formulated to be used for making uncooked dry cured products that require several weeks to several months to cure. Dry curing meat or sausage properly cannot be done with Cure #1 which contains sodium nitrite only; it dissipates too quickly.

    Cure #2 can be compared to the time release capsules used in medicines – the sodium nitrites start working immediately, while the sodium nitrates slowly reduce over time into sodium nitrites. Thus allowing for the much longer curing times required to dry cure, which can take up to 6 months. Generally used in such sausages as pepperoni, hard salami, geonoa salami, prosciutto hams, dried farmers sausage, capicola and others that do not require cooking, smoking, or refrigeration.

    NOTE: This is not interchangeable with cure #1, or by any of the Morton brand name cures. Nor is it interchangeable with sodium nitrate or saltpeter which is measured differently and has different curing times. Also do not mistake this for recipes calling for sodium nitrate or sodium nitrite, which means pure sodium nitrate or pure sodium nitrite.

    How to Use: Measures the same as cure #1 (see above).

    Use as directed, more is not better and it can be toxic. To ensure that the cure is distributed more evenly in your sausage, mix it with the liquid that your recipe calls for, or mix it with the meat prior to grinding.

    Just as cure #1, when using cure #2 additional salt needs to be added to your sausage. Cure #2 can be used as a dry brine (cure) or in a wet brine (pickle).

  13. Adventures in Andouille

    […] on his website after making 50 pounds of this for a catering project. What would my family like? Andouille! Even better, I had almost all the ingredients. Beth put all the pieces to the grinder together, […]

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  15. casey

    How about bacon grease in place of lard/oil?

  16. Anthony Pickering

    Could you use duck for this ?

  17. Bradley Carleton

    I made some with goose leg meat minus the Instacure….and smoked them over applewood with stovepipe porter beer. Wow!

  18. Bob

    First, I love your site and the recipes are great. My question for this recipe and many others calling for your short cures (cure #1), couldn’t I just cold smoke them around that 50 degree mark overnight and then finish them off either with hot smoke or in a dish?

    As long as they were cooked after, I could also freeze them immediately after the cold smoking?

  19. Keith Cag.

    Hey Hank, long time follower and I’m a coonass from Louisiana. I love to cook! You asked for tips on andouille sausages, well traditionally andouille is spiced with cayenne,black pepper, salt garlic and thyme; then it is heavy smoked over Pecan wood and sugar cane stalks. the sugar from the cane coats the sausages and they become almost black. The sugar coating the sausages really sucks up the smoke!

  20. Keith Cag.

    You ought to give Tasso a try. It’s a spicy cajun style smoked ham. That is one of the primary ingredients here for Cajun Cassoulet.

  21. Krystal

    I made these yesterday (with goose) and they came out great. I just added them with the spices.

  22. Dan

    Just made a batch of andouille with venison yesterday. Came out great. Love the taste. Just one thing…our sausages shriveled up (hog casings) despite dipping them immediately in water after taking them out of the smoker. Is there something we could have done better to prevent this?

  23. Starriddin

    Hi Hank,
    I live in Laplace, La – the Andouille capital of the world. As a 7th generation Louisianian, I thought I would give you the original recipe.

    For 5 Lbs pork butt ground ( traditionally, the pork is cut into 1/2″ cubes, fat included) use 1/2 tbsp Morton’s Tender Quick cure per pound of meat. This is important as Morton’s is about 80% salt and 20% sugar. Do not add additional salt. Add 2 Tbsp red pepper, 1 Tbsp crushed red pepper, 1 and 1/2 tbsp black pepper, 1/2 cup minced garlic, 1 cup dry red wine. That’s it! Mix well and let marinate overnight in the fridge. Stuff into middle Beef casings, not hog casings. Smoke with only Pecan wood and sugarcane if you can get it. It’s okay without the sugarcane. Start with sausage at room temperature and smoker at 130 degrees. Gradually increase the temperature about 10 degrees per hour until the smoker is at 170 degrees. Smoke until meat temperature is 155 degrees. Usually this takes about 9 or 10 hours. Place in ice water bath for 30 minutes.

    The old Cajuns were simple folk who rarely had access to more spices than these. This must be cold smoked so the fat does not render. The fat is what flavors the dishes like gumbo and Jambalaya. I make it this way and it is nearly identical to Bailey’s and Jacob’s Andouille, two famous local Andouille shops here in Laplace. I hope you like it!

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