lake charles andouille sausage

Name: Lake Charles Andouille Sausage
Prep time: 1 h
Cook time: 8 h
Ingredients: 5 pound(s) pork shoulder butt about 75-80%lean; 10 tablespoon(s) crushed & chopped fresh garlic; 3 tablespoon(s) medium grind black pepper; 3 tablespoon(s) kosher salt; 4 teaspoon(s) crushed red pepper flakes; 1 tablespoon(s) cayenne pepper; 1 tablespoon(s) dried thyme; 1 cup(s) ice water; 1 teaspoon(s) instacure#1 or morton's tenderquick

(1 RATING)

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steven sellards

Gustavus, AK

Updated on Dec 13, 2012

This recipe came from the Lake Charles region of Cajun land. Is straight orward and highly spiced,which is typical of most Andouilles, & cajuns! I smoke mine till very dark color. They have pecan wood & sugarcane but you can sub hickory or another nut wood if possible

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prep time 1 Hr

cook time 8 Hr

method ---

yield many

Ingredients

5 pounds pork shoulder butt about 75-80%lean
10 tablespoons crushed & chopped fresh garlic
3 tablespoons medium grind black pepper
3 tablespoons kosher salt
4 teaspoons crushed red pepper flakes
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 cup ice water
1 teaspoon instacure#1 or morton's tenderquick

How To Make lake charles andouille sausage

Step 1

trim & cut pork into 1" cubes, run through coarse plate of meat grinder, I like 3/8" plate. If more pork fat needed ,partially freeze-even the meat grinds better almost frozen

Step 2

combine all the spices and cure in small container, mix w/1 cup of ice water. Pour spice,cure & water into ground meat, mix for at leaast 2 min.Because of the high amount of spice its important not to leave any meat unmixed
Step 3

stuff meat mixture into 35-38 pork casings or small beef rounds.Collegen casings are fine if u can find em large enough & tough enough to handle the smoking process
Step 4

prepare to smoke,I make large circular rings. True Andouille is very heavily smoked, will take 4-6 pans of wood chips Hang to air dry for 1/2hr. I wipe moisture with a clean towell to speed up.Has to be dry to accept smoke.
Step 5

Begin with heavy smoke damper wide open till casings are beginning to turn color & dry, about 135 degrees f. Close damper after casings are dry & smoke for about 2 hrs. Then raise to 165 -170 degr.,smoke till internal temp is at least 152 degr.f.
Step 6

when sausage has finished cooking (152 degr.) remove and show w/cold water to stop cooking process,about 120 internal. Hang for an hour or so to bloom,,,package it up & freeze, enjoy!
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