CAJUN ANDOUILLE RECIPE - (4.2/5)
Provided by á-5765
Number Of Ingredients 14
Steps:
- Grind all of the pork and fat through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled, ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, mix the water with the Morton cure. Then thoroughly mix the remaining ingredients with the water/cure mixture. Then thoroughly mix the water/cure/spice mixture with the ground pork. Immediately stuff into 1½ inch hog casings. Hang the sausage in your smoker. Start smoking at 135°F with the vents slightly open for 20 minutes to dry the casings. Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155°F. Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110°F. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.
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Thoufeeq Pappuz
[email protected]You won't be disappointed if you try this recipe.
Shakibul Islam
[email protected]I highly recommend this recipe.
Spencer Martinez
[email protected]This is the best Cajun Andouille recipe I've ever tried.
Sana Munif
[email protected]I'm so glad I found this recipe!
Mavia Paracha
[email protected]This recipe is perfect for a special occasion.
Nana baah Opoku
[email protected]I'm going to make this recipe for my next party.
Mati Abbasi
[email protected]This dish is a great way to impress your friends.
Beverly Stanley
[email protected]I can't wait to try this recipe! It looks delicious.
Eugene Mukupa
[email protected]This recipe is a keeper! I'll definitely be making it again.
Hannah Gallop
[email protected]The flavors in this dish are amazing! I love the combination of spices.
Farhan Shar
[email protected]This dish was just okay. I think I prefer a different Cajun Andouille recipe.
Betim Saiti
[email protected]This recipe was a bit too spicy for me. I think I'll use less cayenne pepper next time.
Crystal Gal
[email protected]I'm not sure what I did wrong, but my sausage turned out dry. I think I might have overcooked it.
Jaber Ahamed
[email protected]This dish is perfect for a weeknight meal. It's quick, easy, and delicious.
Lil' Yung
[email protected]I love how easy this recipe is to make. I can have it on the table in under 30 minutes.
Shuli Akter
[email protected]This recipe is a great way to use up leftover sausage. I added some vegetables to the pot and it turned out great.
Yalonda Scott
[email protected]I'm not a big fan of spicy food, but this dish was surprisingly mild. The flavors were well-balanced and the sausage was very tender.
Girl World
[email protected]This dish was a hit at my party! Everyone loved the spicy sausage and the creamy sauce.
Zaylah Chaney
[email protected]I've tried many Cajun Andouille recipes, but this one is by far the best. The instructions are clear and easy to follow, and the results are amazing.
Martin Xolani
[email protected]This Cajun Andouille recipe is a winner! The flavors are bold and spicy, and the sausage is cooked to perfection. I will definitely be making this again.