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Recipe for cooking louisiana hickory-smoked andouille

Recipes from Cajun Country :: Cajun Main Dish Meats


1 (2 3/4-pound) pork shoulder, butt portion
    (do not trim fat), cut into large chunks
4 tsp. sugar
1 Tbsp. coarse kosher salt
2 Tbsp. coarsely ground black pepper
3/4 tsp. cayenne pepper
3/4 tsp. crushed red pepper flakes
3/4 tsp. dried thyme
1 Tbsp. hot paprika
3/4 c. hickory chips

Put pork through a meat grinder, using disc with the largest holes. Add sugar, salt, peppers, thyme and paprika. Mix thoroughly. Cover and refrigerate for at least 1 hour. 

Lay a 20 x 10-in. single thickness of cheesecloth on a countertop. Paint a 4-in. wide strip along the long side of the cheesecloth with canola (or other vegetable) oil. Arrange 1 c. of the pork into a long thin strip along the inner border of the oil. Fold oiled cheesecloth over the pork and roll the strip back and forth to form an even sausage about 12 in. long. Roll the sausage up in the cheesecloth and tie each end in a knot or secure with string. Repeat with four more pieces of cheesecloth and remaining meat until you have 5 sausages.

Soak hickory chips in water for 1/2 an hour. 

Put a rectangular metal pan in the center of the bottom rack of a kettle grill and mound 15 charcoal briquettes on each side. Open the bottom vents on the grill. Light the charcoal and allow the fire to burn until the briquettes are ashen and glowing.

Drain hickory chips and distribute them over the charcoal. Place sausages on the grilling rack so that they are over the pan. Cover the grill, open the cover vents, and smoke the sausages for about 1 hour and 10 mins., until they reach an internal temperature of 160 degrees fahrenheit. Move the sausages to the edges of the grill, directly over the charcoal. Cook for 3 mins., flip the sausages over, and cook for 3 mins. more on the other side. Remove the sausages from the grill. When they have cooled enough to handle, peel off the cheesecloth.

When cooked, this sausage can be kept in the refrigerator for 5 days and in the freezer for up to 6 months.

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