Andouille Sausage
Makes 8 pounds bulk, about 25 links (8 ounces each).
Ingredients
6 ¼ pound boneless pork butt, cubed (70% lean, 30% fat)
Seasonings
- 2 ¼ ounce per weight Salt
- ¼ ounce per weight Tinted curing mix (TCM)
- ½ ounce per weight Dextrose
- 4 ounce per weight Nonfat dry milk powder
- 2 ½ tablespoon Cayenne pepper
- 1 teaspoon Ground mace
- 1 teaspoon Ground allspice
- 1 teaspoon Ground marjoram
- ¾ teaspoon Ground thyme
- ¼teaspoon Ground cloves
- 1 ¼ pound Onion, chopped coarse
- 1 ¼ ounce per weight Minced garlic
- 32 Sheep casings, rinsed
Steps
- Toss the pork butt with the combined seasonings. Chill well.
- Grind through the fine plate (1/8 inch) of a meat grinder into a mixing bowl over an ice bath.
- Mix on low speed for 1 minute or until the sausage mixture is sticky to the touch. Make a test. Adjust seasoning and consistency before shaping.
- Stuff into prepared casings and tie into 10-inch links. Do not cut. Refrigerate uncovered overnight on paper towel-lined trays to form a pellicle.
- Cold smoke at 80°F for 12 to 14 hours. Allow the sausages to dry in a cool, dry area or curing room for an additional 12 to 24 hours.
- The sausage is ready to prepare for service now by poaching, sautéing, grilling, or baking just until hot to an internal temperature of l 50°F, or wrap and hold under refrigeration for up to 2 weeks.