Andouille Sausage Recipe
If you’ve been searching for a flavorful, homemade deer sausage recipe look no further than this Cajun Andouille Sausage Recipe.
Ingredients
- 3 pounds venison trim
- 2 pounds pork butt
- 3 Tablespoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons dried thyme
- 1 teaspoon curing salt (Instacure No. 1)
- ¼ cup minced garlic
- hog casings
- 2 Tablespoons white vinegar
- cold water
Instructions
- Cut the venison trim and pork butt into 1-inch cubes and place in a large bowl.
- Combine the salt, black pepper, cayenne pepper, dried thyme, and Instacure in a small bowl, mix well, then sprinkle evenly over the meat.
- Add the minced garlic and toss everything together until well coated.
- Place in the freezer for about 30 minutes to firm up the meat to make it easier to grind.
- Meanwhile, prepare the hog casings. Snip off about 4 feet of casing and rinse it under cool running water to remove any salt. Soak the casing in 2 cups of cool water and 2 Tablespoons of white vinegar for 30 minutes. The vinegar softens the casing and makes it more transparent. Rinse and drain before use.
- Grind the meat. You can use a food processor and grind the meat in two separate batches, or use an electric grinder with a coarse #8 plate.
- Transfer the meat back into the same large mixing bowl and add ½ cup of ice-cold water and mix thoroughly by hand.
- Stuff the casing. Slide the casing onto a sausage funnel and stuff evenly, ensuring the casing doesn't burst. Tie off the ends.
- Allow flavors to meld for at least six hours or overnight in the refrigerator.
- Hang the sausage to dry at room temperature for about 1 hour.
- Smoke the sausage at 180 degrees F to 200 degrees F for about 2 hours until it reaches an internal temperature of 160 degrees F.
- Let rest overnight in the refrigerator before cutting into 12-inch chubs. Store in the refrigerator for up to 5 days, or vacuum seal and freeze for up to 2 years.
