Homemade Sausage by James Peisker

Author:James Peisker
Language: eng
Format: epub

◁ Andouille

Sure, we like to stick to tradition when it comes to food, but on the other hand, it can also be fun to step out, take the road less traveled, and try something new every now and again.

Any Louisiana native will immediately notice one major difference in our Andouille: i’ts noticeably smaller size, as opposed to the horseshoe-shaped full pound (455 g) link they’re used to back home. The flavors however, do come closer to the classic Cajun link.

Our Andouille can be used in a variety of ways to add some incredible smoke and richness to any dish.

YIELD: 5 POUNDS (2.27 KG)/15 LINKS

DIE: 3/8 (LARGE)

5 pounds (2.27 kg) pork

1 1/2 ounces (43 g) salt

1/4 ounce (7 g) pink salt

Pinch of ground white pepper

1/4 ounce (7 g) cumin

7/8 ounce (25 g) ancho chile powder

Pinch of cayenne

1/4 ounce (7 g) paprika

2 ounces (57 g) milk powder

1/4 cup (60 ml) ice water

Pinch of sliced scallions

29–32 mm hog casings

METHOD

1. In a large bowl, mix all of the ingredients, except for the water and scallions, together with your hands until they are equally distributed.

2. Grind the mixture once through a grinder on a large die.

3. Using your hands, add the scallions and mix them into the once-ground mixture. Once completely combined, grind the mixture through the grinder one more time on the same large die.

4. Add the ice water to the mixture and then use your hands to incorporate the water into the ground sausage mix. Combine it thoroughly, until the mixture becomes sticky and emulsified.

5. Add the loose sausage mixture to the stuffer; pack it down to remove all of the air pockets.

6. Stuff the sausage into the hog casings and twist links 3 to 1 pound (455 g). (Generally, each sausage should be 5 to 6 inches [13 to 15 cm] long. Do not poke.

7. Put the twisted links in the refrigerator, uncovered, and chill overnight to dry out the casings.

8. Smoke the sausages at 225°F (107°C) for 1 hour, or until the internal temperature is 150°F (65°C).

9. Cool the sausages completely and then snip them at the seams to separate them into links.

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