Cajun Andouille

Ingredients

  • 2lb pork shoulder
  • 2 tsp dried thyme
  • 2 tsp garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp black pepper
  • 1 tsp hot pepper flakes
  • 1 tsp kosher salt
  • 1 tsp dried marjoram
  • 1/2 tsp curing salt #1
  • 1/4 cup water
  • hog casings

Info

  • Prep: 4 hours
  • Cook: 12 min
  • Serves: 4 sausages
  • Source
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Directions

  1. Chill and cut into pieces, put through grinder on coarse
  2. Add spices, mix until distributed. Add water and mix 90s kitchenaid 4 or until it holds together
  3. Taste by frying in a pan
  4. Put into hog casings. Let dry at room temp for 30 minutes until they feel slightly tacky.
  5. Meanwhile, prepare fire in your smoker. SMoke at 170-180F for about 3 hours or until meat thermometer reads 150F. Let cool, then refridgerate
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