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Ingredients
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Andouille Sausage Ingredients
Method
Preparation of Andouille Sausage
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine the ground pork shoulder and pork fatback. Mix well.
- 2
Season the Meat
Add the minced garlic, cayenne pepper, paprika, black pepper, salt, thyme, and cumin to the meat mixture. Stir until all the ingredients are well incorporated.
- 3
Add Ice Water
Slowly add the ice water to the meat mixture, mixing until the mixture is sticky and well combined.
- 4
Prepare Hog Casings
Rinse the hog casings under cold water and soak them in water for at least 30 minutes.
- 5
Stuff the Sausage
Using a sausage stuffer, fill the casings with the meat mixture, being careful not to overstuff. Twist sausages at regular intervals to create links.
- 6
Tie Off the Ends
Tie off the ends of the sausages with kitchen twine to secure the filling.
- 7
Smoke the Sausage
Place the sausages in a smoker at 200°F (93°C) for about 2-3 hours until they reach an internal temperature of 160°F (71°C).
- 8
Cool and Store
Allow the sausages to cool completely before storing them in the refrigerator or freezer.
