Austin Andouille Recipe

Chill and cube

Cut the pork shoulder and pork fat into roughly 1-inch cubes. Spread on a tray and chill in the freezer for 20-30 minutes until very cold but not frozen solid; this helps with grinding.

While meat chills, rinse hog casings thoroughly under cool running water, flush inside, then soak in warm water for at least 30 minutes. Keep refrigerated until ready to use.

Combine all dry spices and cure (if using) in a small bowl and mix thoroughly so the seasoning is uniform.

Using a grinder fitted with a medium (3/8"–6 mm) plate, grind the chilled meat and fat once. For a coarser texture like classic andouille, you may reserve one-third of the meat and hand-chop it more coarsely and then mix back in after the first grind.

Place the ground meat in a large mixing bowl. Add the minced shallots, minced garlic, Worcestershire sauce, olive oil, cold beer (or chicken stock), and the dry spice mix.

Mix thoroughly by hand or with a stand mixer and paddle on low speed. Add the ice water gradually while mixing to help distribute spices and achieve a slightly sticky, cohesive texture. Mix until the meat is tacky and the seasoning is evenly distributed (about 2–4 minutes). Do not overwork to avoid a dense texture.

Fit a sausage stuffer with the appropriate tube. Rinse the soaked casings again and thread them onto the stuffing tube, leaving a few inches overhang. Tie a knot at the end of the casing or fold it back over the tube to hold meat.

Fill the casings evenly, taking care not to overstuff (allow some give). Aim for links about 6–7 inches long. Twist into links and prick any large air pockets with a sterilized needle to release trapped air.

Transfer stuffed sausages to a wire rack and refrigerate uncovered for at least 2 hours or overnight to let the flavors marry and casing to dry slightly. This helps form a better pellicle for smoking.

Preheat your smoker to 200°F (93°C). If using a grill, set up for indirect heat and maintain similar temperature. Soak wood chips in water for 20–30 minutes, then drain.

Place sausages on the smoker racks. Add wood chips to the smoker box or create foil packets with small holes and place near the heat. Smoke until the internal temperature of the sausages reaches 150°F (65°C), which usually takes about 1.5–2 hours depending on size and smoker. Maintain a low, steady smoke — you want smoke flavor but not overwhelming harshness for a mild andouille.

Optional: For a slightly firmer texture and deeper flavor, after they reach 150°F, increase smoker temperature to 225°F (107°C) for 15–20 minutes or transfer sausages to a preheated oven at 225°F until the skins are set.

Remove sausages and immediately place in an ice bath for 10 minutes if you are planning to slice cold or store. Otherwise, allow to rest 10–15 minutes before serving hot.

Refrigerate cooked sausages in an airtight container for up to 7 days. Freeze for up to 3 months (wrap tightly). Reheat gently by simmering in water, pan-searing, or grilling until warmed through.

Serve Austin Andouille sliced in gumbo, jambalaya, po'boys, or grilled with mustard. For the 'Most Mild, Well Seasoned' profile, the recipe uses moderate cayenne and smoked paprika; adjust cayenne to zero for completely mild.