Must Try Andouille Sausage Recipe | Ultimate Flavor Boost! 🌶️🌭

You simply MUST try this recipe! Cajun cuisine wouldn't be complete without a delicious Andouille Sausage, and today, we're sharing our technique to create one of the most flavorful sausages we've ever made!

Andouille is typically a larger cut sausage, not emulsified like many others. We’re using our new Double Grind Plates by Meat Your Maker for a single pass grind.

We'll begin with a base recipe from the fantastic "Home Production of Quality Meats and Sausages" and tweak it for an extra flavor punch.

Ingredients for a 5lb batch:

4lb pork butt
1lb fat back
36.29g salt
5.67g Cure #1
13.61g black pepper
22.68g fresh garlic
4.54g thyme (18 fresh sprigs = 3 tsp)
9.07g cayenne pepper
2.0g mace
1/3 cup Tony Chachere's
1 cup dry non-fat milk powder
1 cup water
After stuffing, we'll smoke these sausages in our Smokin-it smoker until they reach 155°F using hickory smoke.

The end results blew us away! This will be our go-to recipe for gumbo, jambalaya, and more.

Enjoy! 🎥

Recommended Book: Home Production of Quality Meats and Sausages
https://www.amazon.com/gp/product/098...

2 Guys and a Cooler Update on the Bella Air Pump Upgrade:    • The back pressure issue has been fixed on ...  

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00:00 - Opening
00:54 - Dual plate grinder
01:45 - Preparing Sausage
04:28 - Stuffing Sausage
06:31 - Smoking Andouille
09:10 - Resting Andouille
10:38 - Trying Andouille
12:23 - Special News
12:44 - Closing