Andouille (Cajun Sausage)

1. 1

   Cube pork butt into 1-1/2-inch cubes.

2. 2

   Using a meat grinder with four 1/4-inch holes in the grinding plate, grind pork and pork fat.

3. 3

   If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.

4. 4

   Place ground pork in large mixing bowl and blend in all remaining ingredients.

5. 5

   Once well blended, stuff meat into casings in one foot links, using the sausage attachement on your meat grinder.

6. 6

   Tie both ends of the sausage securely using a heavy gauge twine.

7. 7

   In your homestyle smoker, smoke andouille at 175-200F for approximately four to five hours using pecan or hickory wood.

* Per serving · 4 servings · Values may vary.

No additional tips available.