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Andouille is the Cajun smoked sausage so famous nationally today.
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Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic.
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The andouille is then slowly smoked over pecan wood and sugar cane.
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True andouille is stuffed into the beef middle casing that makes the sausage approximately one and a half inches in diameter.
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When smoked, it becomes very dark to almost black in color.
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It is not uncommon for the Cajuns to smoke andouille for seven to eight hrs at approximately 175 degrees.
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Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked.
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In parts of Germany, where some say andouille originated, the sausage was made with all other intestines and casings pulled through a larger casing, seasoned and smoked.
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It was served thinly sliced as an hors d'oeuvre.
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It is interesting to note which the finest andouille in France comes from the Brittany and Normandy areas.
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It is believed which over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.
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Cube pork butt into one and a half inch cubes.
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Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat.
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If you don't have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pcs.
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Place grnd pork in large mixing bowl and blend in all other ingredients.
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Once well blended, stuff meat into casings in one foot links, using the sausage attachement on your meat grinder.
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Tie both ends of the sausage securely using a heavy gauge twine.
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In your homestyle smoker, smoke andouille at 175-200 degrees F for approximately four to five hrs using pecan or possibly hickory wood.
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The andouille may then be frzn and used for seasoning gumbos, white or possibly red beans, pastas or possibly grilling as an hors d'oeuvre.
