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Cajun-Style Andouille

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Breakfast Cajun/creol Pork/ham


  • 2 tb Minced garlic
  • 2 tb Kosher salt
  • 1 tb Freshly ground black pepper
  • 1 ts Red pepper flakes
  • 2 ts Cayenne
  • 3 tb Paprika
  • 1/4 ts Ground mace
  • 1/2 ts Dried thyme
  • 2 tb Sugar
  • 5 lb Pork butt, fat and lean
  • Separated, cut into 2 inch
  • Cubes
  • 1/2 c Cold water
  • 1 1/2 ts Liquid smoke
  • Medium or wide hog casings


Mix the garlic, salt, spices, and thyme with the sugar in a small bowl. Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture. Cover and refrigerate overnight. Grind the fat in a meat grinder fitted with a 1/4-inch plate. Grind the lean meat using a 3/8-inch plate. Mix the meat and fat together in a large bowl, stir the liquid smoke into the cold water and add to the meat. Knead until the water is absorbed and the spices well blended. Stuff the mixture into the hog casings. Dry for 2 hours uncovered in the refrigerator. Hot-smoke in a covered barbeque or smoker at about 250 degrees for 2 1/2 to 3 hours. Don't let them shrivel. Use immediately or freeze. Makes about 5 pounds. Adapted from "Hot Links and Country Flavors" by Bruce Aidells and Denis Kelly.