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Smoked Andouille Sausage
by Mark Burgart

Smoked Andouille Sausage

5 lb. pork butt
1 tsp. cayenne pepper
1 Tbs. paprika
+ C garlic, chopped
1/8 C black pepper, fresh ground
3 Tbs. salt
2 tsp. fresh thyme leaves, chopped
1 tsp. crushed red pepper
Insta-cure #1 per weight of meat
1/2 C ice water
1/8 C non-fat powdered milk

Chop half of meat into 1/4” pieces and grind other half with a coarse grinding plate. Mix with powdered milk.

Combine paprika, garlic, black pepper, salt, thyme leaves, red pepper, curing salt and ice water in a bowl. Toss mixture with meat.

Stuff meat mixture into prepared casings.

Hang uncovered in refrigerator overnight to allow casings to dry.

Smoke with pecan wood at 130F for 2 hours, then increase heat to 165F for an additional 2 1/2 hours, refreshing wood chips as needed.

Andouille Sausage Hanging in SmokinTex 1400 Electric Smoker

Remove when internal temperature reads 155F and spray with cold water. Hang at room temperature in front of fan for 1 hour then refrigerate overnight, uncovered.

Portion and store in vacuum sealed packages in freezer.

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