Louisiana Hickory-Smoked Andouille
Louisiana Hickory-Smoked Andouille 1 (2 3/4-pound) pork shoulder, butt portion (do not trim fat), cut into large chunks 4 teaspoons granulated sugar 1 tablespoon coarse kosher salt...
Ingredients
- 1(2 3/4-pound) pork shoulder, butt portion
- 4teaspoongranulated sugar
- 1tablespooncoarse kosher salt
- 2tablespooncoarsely ground black pepper
- 3/4teaspooncayenne pepper
- 3/4teaspooncrushed red pepper flakes
- 3/4teaspoondried thyme
- 1tablespoonhot paprika
Directions
- 1
Louisiana Hickory-Smoked Andouille 1 (2 3/4-pound) pork shoulder, butt portion (do not trim fat), cut into large chunks 4 teaspoons granulat
- 2
Add sugar, salt, peppers, thyme and paprika
- 3
Mix thoroughly
- 4
Cover and refrigerate for at least 1 hour
- 5
Lay a 20 x 10-inch single thickness of cheesecloth on a countertop
- 6
Paint a 4-inch wide strip along the long side of the cheesecloth with vegetable oil
- 7
Arrange 1 cup of the pork into a long thin strip along the inner border of the oil
- 8
Fold oiled cheesecloth over the pork and roll the strip back and forth to form an even sausage about 12 inches long