House Made Andouille Recipe

Prepare meat and fat

Chill the pork shoulder and pork fat until very cold (almost partially frozen) to make grinding and stuffing easier. Cube into 1-inch pieces.

Grind

Using a coarse grinding plate, grind the chilled pork shoulder and pork fat together into a large bowl kept on ice. If you prefer a finer texture, pass once more through a medium plate.

Mix seasonings

In a small bowl combine kosher salt, smoked paprika, hot smoked paprika or chipotle, black pepper, white pepper, dried thyme, cayenne, brown sugar, and cure #1 (if using). Add minced garlic and grated onion to the ground meat. Sprinkle the seasoning mix evenly over the meat. Add the ice water to help emulsify and distribute seasoning.

Bind and chill

Mix the meat thoroughly by hand or with a stand mixer fitted with paddle at low speed until mixture becomes sticky and cohesive, about 2–3 minutes. Taste a small patty pan-fried to check seasoning (if using cure, cook to safe temperature). Adjust salt/heat if needed. Return to refrigerator and chill for 30 minutes to firm up.

Prepare casings and stuff

Rinse hog casings under cool water inside and out, then soak per package instructions. Fit a sausage stuffer or the large funnel on a stand mixer. Slide a length of casing onto the stuffing tube leaving a few inches to tie off. Feed the chilled sausage mixture into the stuffer, keeping steady pressure, and fill casings to a medium firmness. Avoid overstuffing; twist into 6–8 inch links. Tie ends with kitchen twine.

Poach (cook) gently

Bring a large pot of water to 170–175°F (do not boil). Add the sausages and poach until internal temperature reaches 150°F, about 20–30 minutes depending on thickness. Maintain low simmer and turn occasionally for even cooking. Remove and cool briefly.

Optional smoke and finish

For classic andouille flavor, cold smoke or hot smoke the poached sausages: hot-smoke at 200–225°F with hickory or pecan wood until internal temperature reaches 160–165°F and a smoky exterior is achieved, about 30–45 minutes. Alternatively, grill or pan-sear links to develop color and additional flavor before serving; slice as desired.

Soak and prepare beans

Rinse the dried Rancho Gordo lima beans under cold water. Soak them in 4 cups of water for at least 4 hours or overnight. For a quick method, cover with water and simmer gently for 5 minutes, then remove from heat and let sit 1 hour. Drain and reserve.

Sweat aromatics

In a medium saucepan or shallow pot, heat vegetable oil over medium heat. Add chopped shallot, celery and carrot and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook beans

Add the drained lima beans to the pot with the thyme sprig and bay leaf. Pour in the chicken stock and the remaining 2 cups water. Bring to a gentle simmer, cover partially, and cook until beans are tender but still intact, 30–45 minutes depending on age of beans. Stir occasionally and add more water if needed to maintain a stew-like consistency.

Season and add sausage

When beans are nearly tender, slice 2–3 poached/finished andouille links into 1/2-inch rounds. Add the sausage slices to the beans and simmer together 8–10 minutes to allow flavors to meld and for fat and smoky flavor to infuse the beans. Remove thyme sprig and bay leaf. Taste and adjust salt and pepper.

Assemble salsa

Separate white and green parts of the sliced scallions. In a small bowl, combine the white parts with lime juice, extra-virgin olive oil, coarse sea salt, black pepper, chopped cilantro and minced jalapeño if using. Stir and let sit at room temperature for 10 minutes to soften and mellow the onions.

Finish

Just before serving, fold in the green tops of scallions to preserve color and crunch. Taste and adjust acidity or salt.

Ladle the Rancho Gordo lima beans into shallow bowls. Arrange sliced andouille on top or to the side. Spoon a generous tablespoon of green onion salsa over the sausages and beans. Sprinkle chopped parsley or cilantro and serve with lemon or lime wedges for extra brightness.