How about treating your guests with some spicy homemade sausages? Be it the breakfast platter or the lunch buffet; your guests are sure to admire your culinary skills for these heavenly delights. A heavily spiced and smoked sausage is the andouille sausage. Usually, it is prepared with pork. However, you can mix other variations of meat as per your preferences. The andouille sausages also taste great as hotdogs. So, go ahead and try this out at home.
Andouille Sausage Ingredients
Onion, 1 cup (diced)
Peanut oil: 1 tablespoon
Venison, pork, beef or other meat: 3 1/2 pounds
Pork belly or fatty shoulder: 1 1/2 pounds
Kosher salt: about three tablespoons
Instacure No. 1: about a heaping teaspoon
Dry milk: about 1/3 cup (optional)
Minced fresh garlic: 3 tablespoons
Cayenne: 2 teaspoons
Sweet paprika: 2 tablespoons
Clove: 1/2 teaspoon
Allspice: 1/4 teaspoon
Dried thyme: 2 teaspoons
Powdered mustard: 1 teaspoon
Red wine or beer: 1/2 cup (put in the fridge to keep it cold)
Andouille Sausage Recipe
Heat peanut oil in a medium skillet pan over medium heat. Cook the onions until tender. Remove from the skillet and let cool. Now, take about 12-15 feet of casings and pour them in lukewarm water. Then, cut the meat into 1-inch chunks. While cutting, remove the silver skin from the meet. Toss the meet with the salt, dry milk, Instacure, garlic, paprika, clove, cayenne, thyme, allspice, and powdered mustard. Pour this mixture in a container and freeze for 45 minutes.
Now, grind the onions and meat to make a coarse die. Some people prefer to hand mince the meat as well. Experts suggest to hand-mix ¼th portion of the meat to get a firm texture of the andouille sausage. Freeze the meet again so that it becomes very cold. Once it is cold, take the bowl out and mix the beer or wine for at least 2 minutes with clean hands. The texture of the meat will change after this step.
Now it’s time for making the sausages. You can either make patties or make the traditional ones with this mixture. For making patties, shape the pieces with your hands and then wrap them nicely in plastic warps before freezing. To make the traditional sausages, compress the mixture into the casing and tie off. Then, hang the sausages at least for an hour to let them dry. Some people use clothes drying racks to do this.
The Final Step
The final step is smoking the sausages. You need to invest at least 3 to 4 hours for this. You can hot-smoke the sausages. To ensure whether they are adequately smoked, check if the internal temperature has reached 155°F. You can also choose to smoke them for longer. Once smoked, let them cool and then freeze again to store them permanently. Your homemade andouille sausage is ready to be served. You can either bake or fry the sausages to suit the guest’s preferences. Andouille sausage tastes excellent when served with tartar sauce or schezwan sauce dips.