Andouille is a spicy smoked sausage made with pork, red and black pepper, and garlic. It`s widely used in Cajun cooking, including jambalaya, gumbo, and red beans and rice. This versatile sausage can be used in any dish that calls for a spicy smoked sausage. It`s also excellent thinly sliced and served cold as an appetizer. 5 lbs fatty pork butt (2.27 kg) 2 1/2 tbsp pickling salt (47.3 g) 1 tsp Prague Powder #1 (5.7 g) 1/4 tsp bay leaf, ground (0.25 g) 1 1/4 tsp cayenne pepper (2.75 g) 1 1/2 tsp red pepper flakes (3.15 g) 1 1/2 tsp coarse black pepper (3.9 g) 1 tbsp thyme powder (5.7 g) 1 1/2 tbsp paprika (10.8 g) 6 cloves garlic, minced (34 g) 1/2 cup ice cold water (118 ml) 32-35mm prepared hog casings 1. Chill pork butt to 34°F (1°C), grind one time through a 3/8" (10 mm) plate. 2. Combine ground pork with remaining ingredients in a large bowl or tub; mix well until the mixture is sticky and batter like. 3. Stuff freshly mixed sausage batter into 32-35mm hog casings, twist into 10" (25 cm) links, refrigerate overnight to cure. 4. Hang sausage links in preheated 130°F (54°C) smoker with the dampers wide open; hold this temperature for one hour. 5. Add chips, close vents, gradually raise temp to 170°F (77°C). Hold until sausage has an internal temp of 152°F (67°C). 6. Remove links from smoker, shower with cold water until internal temperature drops to 110°F (43°C). 7. Hang andouille at room temperature for 1 hour to bloom. 8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Notes: Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120°F (49°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Do not allow the water to get hotter than 170°F (77°C). USDA suggests cooking sausage to an internal temperature of 160°F (71°C). This article is transferred from the network without any commercial value.