Cold Smoked Andouille Sausage

Andouille sausage originated in France, but has become a speciality in New Orleans and Louisiana since migrants introduced it to the locals in the 18th century.  An essential ingredient in creole and Cajun style cooking, it’s commonly hot or cold smoked.  We’ve opted for the cold smoked option here, using the ProQ Cold Smoke Generator that we’ve used in recipes elsewhere in our blog.

This recipe packs a punch – big in earthy flavours and heavily seasoned – a real kick from the blend of spices featuring plenty of cayenne, cloves and mace.  Not always eaten on its own, its often found as a key component in soups and casseroles such as gumbo or jambalaya.

You’ll need around 25% fat content in the sausage, so shoulder of pork is an ideal cut.  As always, choose your meat carefully, its always worth investing in good quality pork, preferably sourced locally.


  • 2kg ground pork shoulder
  • 5g curing salt #1 (Prague powder)
  • 3 tablespoons rock salt
  • 1 tablespoons coarsely ground black pepper
  • 3 medium sized onions, finely chopped
  • 2 tablespoons minced garlic
  • 10 grams cayenne pepper
  • 1 gram dried thyme
  • 1 gram dried oregano
  • 2 grams mace
  • ½ gram ground cloves
  • 2 grams all spice
  • ½ cup red wine
  • Hog casings


Mix together all the ingredients in a large bowl, and leave for a couple of hours in the refrigerator, allow the flavours to amalgamate.

Test the flavour profile – fry off a small piece of the mixture in a pan.  Adjust the seasoning to your preference.

Once you are happy, stuff the meat mixture into the hog casings using a sausage grinder.  Twist into links and refrigerate overnight, uncovered.

The next day, cold smoke the sausages for around 4 hours.  Try a strong flavoured wood, like oak for example. Once smoked, hang in a cool, dry place.  You’re looking for a temperature of 60°F/15°C, ideally with humidity around 63%.  Leave in the cure for 3 days.

Now they are ready to serve.  Great on the BBQ, but also taste wonderful gently fried in a pan.  The curing salt will allow the sausages to keep in the fridge for around two weeks.






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