Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans — Prime Time

Prepare hog casings by soaking them in water for at least 30 minutes.

Cut pork shoulder and pork fat into small chunks.

Grind pork shoulder and pork fat using a meat grinder fitted with a coarse plate.

Finely chop garlic, onion, and green bell pepper.

In a large bowl, combine ground pork, garlic, onion, green bell pepper, and all spices.

Mix thoroughly until the mixture is sticky and well combined.

Add ice water gradually to the meat mixture, mixing until incorporated.

Stuff the mixture into the soaked hog casings, being careful to avoid air pockets.

Twist sausages into links of desired size, tying off the ends with kitchen twine.

Prick the sausages with a needle to release any trapped air.

Refrigerate sausages for at least 24 hours to allow flavors to develop.

Preheat grill or smoker to medium heat.

Cook sausages on the grill or in the smoker until they reach an internal temperature of 160°F.

Let sausages rest for 10 minutes before slicing or serving.

Spice Level:

Allergens