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Andouille Sausage

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Cochon Restaurant co-owner and chef Stephen Stryjewski created this spicy sausage dish with the help of local Abita Amber. Don’t be fooled by the lengthy sausage preparation: β€œIt’s kind of intimidating because it takes a lot of time,” he says. β€œAs long as you keep it at a constant temperature, slow and low, it’s easy.” When you’re all done, you’ll have several pounds of sausage in your freezer to get you through barbecue season.

Makes: 6

  • 5 pounds pork butt, cubed
  • 1 pound pork fat, cubed
  • 1 bottle Abita Amber
  • 4 ounces garlic, minced
  • 2 bay leaves, ground
  • 1 teaspoon each rosemary, thyme, sage, chili flakes and chili powder
  • 1⁄2 teaspoon La Chinata smoked paprika
  • 1⁄4 teaspoon ground white pepper
  • 1⁄2 teaspoon ground cayenne pepper
  • 11⁄2 teaspoons file powder
  • 1 ounce salt
  • 1⁄2 ounce ground black pepper
  • 1 bag hickory woodchips
  • 1 bag pecan woodchips


• In a large container, combine all ingredients except woodchips and refrigerate overnight.

• Grind 1/3 of the mixture through a 1/2-inch die and the remainder through a 1/4 inch die. Recombine and mix well to release air pockets so meat is dense and ingredients are well-distributed.

• On a stove, cook a small patty, taste for seasoning and adjust if necessary.

• Stuff the mixture into 44-millimeter hog casings or medium hog middles and dry overnight (or as long as possible; sausage will smoke better).

• Smoke sausages in a smoker heated to 160 degrees Fahrenheit over the combined woodchips. Over 4 hours, slowly raise the temperature to 250 degrees.

• Store completed sausages in the refrigerator for one to two days.

• Wrap in double layers of plastic and freeze for up to 1 month. To serve, cook sausage on a grill or in pan over medium heat for 5 to 8 minutes or until the casing is golden brown and crispy.


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