Andouille style sausage

Now it's time for sausage again. This time I had help from my friend Tomasz and his electric kitchen assistant.

The recipe is a variation of Andouille, a sausage that is popular in Louisiana and is used in other recipes like gumbo or jambalaya. Ideally, it should be smoked lightly, but my possibilities of smoking sausage is currently nonexistent. Which is a bit disappointing.

Andouille ready to be cooked.

Even though the thought was to use some leaner meat and some extra fat this time I used the same piece as the last time, it was very cheap in my local store. And until I find a better name for it I think that I will call it collar in English.

Chunks of pig

Before I found the cheap boneless collar, I had been looking up a butcher where I bought pork fat as I thought I would use a leaner pork. Once I had it, I thought it was good to try and use a little anyway. The boneless collar looked a bit leaner than last time.

Pieces of pig fat

Last time I used my manual mill. This time we tried a kitchen assistant and it was easier but since the grinder was a little narrow it took about the same amount of time.

Mince without cranking.

The last thing we did was to grind the pork fat

Minced pig, meat and fat.

Ingredients to the andouille sausage:

• 1000 g of Pork
• 16 g of Salt
• 6 g of crushed black pepper
• 4 g of Cayenne Pepper
• 16 g of garlic chopped / crushed
• 2 g of Thyme, dried
• 2 dl Water
• 2 dl Bread crumbs

As usual, I deviated a little from the basic recipe. First, I had a little more meat, about 2200 g of pork neck, and I chose to use a little pork fat, about 200 grams. Which meant that I had a little more seasoning, bread crumbs and water.

The picture below shows everything except the bread crumbs and water.

Mince and spices.

Mix everything together thoroughly and ensure that there are no pockets of spices or meat parts without spices.

Ready-mixed sausage batter.

Make a small meatball and fry it or put it in a microwave oven to taste the spice mix and dampen your hunger a bit.

The small piece for the chef.

If the seasoning is good, it is time to fill the sausage batter in the sausage casings. Below it is already done and some sausages are already tied.

Finished andouille in the bowl. 

Notes 

Being out at the last minute can be bad. In this case, it meant that I had to buy beef casings because they did not have any hog casings. It worked, but only just. The sausage became a bit thick.
To grind the meat with kitchen assistant was quite good but to stuff the sausage through it was a different matter. The mill is placed so high up that it almost has to be a job for two people. Hence no pictures of the stuffing this time either.