House Smoked Andouille Recipe

Trim and Chill

Trim any silver skin from the pork shoulder and pork fat. Cut into roughly 1-inch cubes. Place meat and fat on a sheet pan and chill in freezer for 20–30 minutes until slightly firm but not frozen; this helps with grinding.

Mix Dry Seasoning

In a bowl combine kosher salt, Prague powder #1, granulated sugar, coarsely ground black pepper, smoked paprika, sweet paprika, cayenne, dried thyme, ground white pepper. Stir to make an even rub.

Season Meat

Place chilled meat and fat in a large bowl. Add minced garlic and minced onion. Sprinkle the dry seasoning over the meat. Add about 1 cup of cold water. Toss thoroughly with clean hands or a spatula to distribute seasoning. Cover and refrigerate for 2–6 hours or overnight for deeper flavor and proper cure action (if using Prague powder).

Grind Meat

Set up a meat grinder with a coarse (3/8"–1/4") plate. Work in batches keeping meat cold (return to fridge/freezer between batches if needed). Grind the seasoned meat and fat once through the coarse plate.

Second Grind / Emulsify

For traditional andouille texture, grind a second time through a medium (3/16") plate for finer texture. If you prefer a coarser snappy sausage, one grind is acceptable. Transfer ground meat to a chilled bowl. Add remaining 2 cups cold water in small additions while mixing to achieve a sticky, tacky mixture that will bind well in casings. If you have a stand mixer with paddle, mix on low 2–3 minutes until mixture becomes tacky.

Prepare Casings

Rinse soaked hog casings inside and out under running water. Slide each casing onto the stuffing tube of your sausage stuffer or a piping bag fitted to a funnel, leaving a 6" overhang.

Stuff Sausage

Load the sausage stuffer with the meat mixture, keeping it chilled. Fill casings evenly, avoiding large air pockets. Leave about 4" between links for twisting. Do not overstuff — sausages should be firm but have slight give.

Form Links

Twist into 6–8" links, alternating directions for each link to keep them from unravelling. Prick any large air bubbles with a sterilized needle and gently press out air toward an open end.

Rest

Refrigerate the stuffed sausages uncovered for 2–4 hours to help surface dry slightly and make them easier to handle while smoking. If you used Prague powder, allow them to rest up to 24 hours for cure to take effect.

Optional Cold Smoke (Flavor & Color)

If you have a cold smoker or cold smoking setup: smoke sausages at 80–90°F (27–32°C) for 2–4 hours using applewood or pecan chips to add additional smoky flavor. This step is optional but traditional for deeper smoke flavor.

Preheat Smoker

Preheat smoker to 200–225°F (93–107°C). Place a water pan in the smoker to maintain moisture. Add applewood or pecan wood chips or chunks to the firebox or charcoal for steady smoke.

Smoke and Cook

Hang or place sausages on smoker racks, leaving space between links. Smoke at 200–225°F until internal temperature reaches 160°F (71°C). This typically takes 2–3 hours depending on thickness. Monitor smoker temperature and replenish wood as needed for consistent smoke.

Finish and Rest

Once sausages reach 160°F, remove from smoker. For a firmer texture and even color, you may place them in an ice bath for 10 minutes if you plan to refrigerate for slicing. Otherwise, allow to rest at room temperature for 10–15 minutes. Refrigerate overnight for best flavor before slicing, or serve warm.

Refrigerate cooked andouille in an airtight container for up to 7 days. Freeze for up to 3 months. To reheat, slice and brown in a skillet over medium heat or simmer in low liquid (gumbo, jambalaya) for 10–15 minutes until heated through.