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Andouille Sausage Recipe 50 lbs (Fresh) Andouille is a spicy sausage traditionally made with leftover cured meat cuts that need to be sold. The more modern way of preparation is using fresh pork and curing the meat as with regular smoked sausage. For fresh Andouille simply use fresh market trimmings.
Suggested meats include:
1. Pork trimmings 50 lb
2. Pork Trimmings 25 lb & Pork Butt 25 lb
Processing Modern Andouille
1. Grind pork through a chili plate and place in mixer.
2. Add Zach’s Andouille Sausage Seasoning, and mix for 4 minutes to extract protein.
3. Stuff product into a fresh hog casing.
4. The product may be frozen for later use.
Andouille Sausage Recipe 50 lbs (Smoked)
Andouille is a spicy sausage traditionally made with leftover cured meat cuts that need to be sold. The more modern way of preparation is using fresh pork and curing the meat as with regular smoked sausage.
Suggested meats include:
1. Cured Ham Shanks 20 lb, Cured Bacon Ends 10 lb & Pork Butts 20 lb
2. Pork Trimmings 25 lb & Pork Butt 25 lb
Processing Traditional Andouille
Use meat block 1.
1. Bone out ham shanks and cut into 1/2 inch chunks.
2. Remove skins from bacon ends before cutting into 1/2-inch chunks.
3. Grind pork butts through a chili plate. Add 1 tablespoon of sausage cure and mix.
4. Put all meats together, and the Andouille Seasoning, and mix for 4 minutes to extract protein.
5. Stuff product into a fresh hog casing.
6. Allow sausages to air-dry for several hours before smoking. Smoke the product.
See "Smoked Sausage" sheet for suggestions.
Processing Modern Andouille Use meat block #2.
1. Grind pork butts and pork trimmings through a chili plate
2. Put all meats together, add 2 oz of sausage cure and the Andouille Seasoning, and mix for 4 minutes to extract protein.
3. Stuff product into a hog casing.
4. Allow sausages to air-dry for several hours before smoking. Smoke the product.
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