Homemade Andouille Sausage (Cajun Smoked Links)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesAndouilleCajunSmokedFromScratchSpicySouthernStyle
Nutrition (per serving)
270Calories
20 gProtein
2 gCarbs
22 gFat
1 gSugar
900 mgSalt
Ingredients
- 1 kg Pork shoulder (cubed)
- 200 g Pork fat
- 2–3 tsp Cayenne pepper
- 2 tbsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Thyme
- 2 tsp Salt
- 1 tsp Black pepper
- 2 m Hog casings
- for smoking Wood chips (hickory)
Method
- Grind pork + fat.
- Mix with all spices, salt, pepper → knead 3 min.
- Test patty → adjust.
- Stuff into casings → twist links.
- Smoke at 80 °C (175 °F) 2–4 hours until smoky.
- Cook: grill or fry 10–15 min until internal 71 °C.
- Store raw in fridge 2–3 days or freeze — smoky Cajun andouille sausage.
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