Andouille Sausage
Categories
This is a smoked sausage that is made using pork. It originated in France and was brought to Louisiana by French Immigrants. In the US, the sausage is associated with Creole cuisine and is a coarse grained smoked sausage. The traditional ingredients used in preparation are pork, garlic, pepper, wine, and onions. This is also complimented by the seasonings that are used after preparation.
What you need
- 2 1/2 pounds boneless pork butt, 1/2-inch pieces
- 1/2 pound pork fat, cut into pieces
- 1/4 cup Essence, recipe follows
- 2 tablespoons paprika
- 1 tablespoon minced garlic
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 3/4 teaspoon file powder
- 3/4 teaspoon chili powder
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon ground cumin
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Instructions
- Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
- To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.
- Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.
Essence (Emeril's Creole Seasoning):
Yield: about 2/3 cup. Combine all ingredients thoroughly and store in an airtight jar or container.