Andouille is the Cajun smoked sausage so famous nationally today.True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter.When smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d’oeuvre. It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.
5 pounds pork butt 1/2 pound pork fat
1/2 cup chopped garlic 1/4 cup cracked black pepper
2 tablespoons cayenne pepper 1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing (see butcher or specialty shop)
Cube pork butt into one and a half inch cubes and grind through a 1/4 cup plate, or hand chop coarsely.
Blend in all remaining ingredients. Stuff meat into casings in one foot links.
Tie both ends of the sausage securely using a heavy gauge twine.
Smoke andouille at 175-200ºF for approximately four to five hours using pecan or hickory wood.The andouille may then be frozen if desired.