Andouille Sausage Recipe

Chill and cube

Cut the pork shoulder and fatback into roughly 1-inch cubes. Keep meat and fat very cold—briefly freeze for 20–30 minutes if necessary so they're firm but not frozen solid. Chill grinder components and bowls in the freezer for 10–15 minutes to keep temperature low during grinding.

Soak the hog casings in warm water for at least 30 minutes, then flush through with water to remove salt and check for holes. Keep them in a bowl of cool water until ready to use.

Combine all dry seasonings (kosher salt, pink curing salt if using, black pepper, white pepper, smoked paprika, cayenne, thyme, onion powder, garlic powder) in a small bowl and mix well.

Toss the cubed meat and fat with the seasoning mix so pieces are evenly coated. Refrigerate meat briefly (10–15 minutes) to let seasoning chill back down if it has warmed.

Set up a meat grinder with a coarse plate (3/8" or 6–8 mm). Grind the seasoned meat and fat through the coarse plate into a chilled bowl. If you prefer a finer texture, grind a second time using a finer plate.

Transfer ground meat to a stand mixer fitted with the paddle or use a bowl and a sturdy spoon. With the mixer on low, pour in the ice water and dark beer in a steady stream while mixing to help bind the meat. Add Worcestershire sauce. Mix until the mixture becomes tacky and cohesive (2–4 minutes). Do not overheat—if the mixture feels warm, chill for 10 minutes and continue.

Taste a small amount by frying a teaspoon-sized patty in a skillet until cooked through. Adjust seasoning if needed (add more salt, pepper, or cayenne) and incorporate by hand or mixer in chilled conditions.

Attach a sausage stuffer tube to a stuffer or the large funnel on a grinder. Lightly oil the tube. Slide a length of casing onto the tube, leaving a couple inches loose at the end. Tie a knot at the end of the casing.

Fill the hopper with meat and press the meat through the stuffer, maintaining steady pressure. Fill casings evenly, avoiding large air pockets. Leave some casing slack to form links.

Twist sausages into 6–8" links: hold a link in your left hand and twist with your right hand, then count three twists and twist back to alternate direction to lock the link. Repeat for remaining sausages.

Preheat smoker to 200–225°F (95–110°C). Hang or lay the sausages on racks with spacing for smoke circulation.

Smoke the sausages until internal temperature reaches 150°F (65°C), about 2–3 hours depending on size and smoker. Use hardwoods like hickory or oak for a robust smoky flavor; a little apple or cherry can be blended for fruitier notes.

After reaching 150°F, remove sausages and allow them to cool at room temperature for 30 minutes, then refrigerate. If you want them fully cooked and safe to eat immediately, you may poach/simmer them in water at 170–180°F (77–82°C) until internal temperature reaches 160°F (71°C), about 20–30 minutes, before chilling.

For a firmer, more shelf-stable product, fully cook to 160°F, cool, then refrigerate or freeze. If you used curing salt, follow curing instructions for storage and shelf life.

Store smoked sausages in the refrigerator up to 7 days, or freeze for up to 3 months. Reheat by slicing and browning in a skillet, grilling, or adding to stews, gumbo, or jambalaya.