Smoky Cajun Andouille Sausages
Ingrediënten
- 5 pounds pork separated into fat and lean meat
- 1 teaspoon Prague powder #1 pink curing salt
- 2 teaspoons garlic powder
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1 teaspoon red pepper flakes
- 2 teaspoons cayenne
- 3 tablespoons paprika
- ½ teaspoon ground mace
- 1 teaspoon thyme
- 2 tablespoons sugar
- ¾ cups cold water
- ½ cup soy protein concentrate
- Wide hog casings
Instructies
- Grind the fat using a 1⁄4-inch plate.
- Grind the lean meat using a 1⁄2-inch plate.
- Dissolve Prague powder #1 in water to ensure even distribution.
- In a large mixing bowl, combine all ingredients (excluding casings) thoroughly.
- Stuff the mixture into hog casings, twisting at 12-inch intervals to form links.
- Hang the sausages in front of a fan in a cool place overnight to dry.
- Smoke at a temperature less than 140°F for 6-8 hours.
- Refrigerate until firm.
- These sausages freeze well.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these smoky andouille sausages with a medium-bodied red wine like Zinfandel or Syrah. The robust flavors of the sausages will complement the rich and fruity notes of these wines. Enjoy your Cajun-inspired culinary experience!
Nutritional Information
Calories: 250 kcal | Carbohydrates: 3 g | Protein: 15 g | Fat: 20 g | Fiber: 1 g | Sugar: 1 g
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