googleef07aada28e0acf5.html Weston Brands Blog: Venison Andouille Sausage Recipe

Venison Andouille Sausage Recipe


Andouille is a highly seasoned Cajun sausage perfect for making good use of trim and less tasty cuts. It's also easier to make than it is to pronounce. Armed with a meat grinder and a smoker, we made ours in less than three hours (which is pretty darn good for a smoked sausage from scratch). 

Makes 3 lbs

- Ingredients -
2 ½ lbs venison, cubed
½ lb pork fat, cubed & frozen
5 cloves fresh garlic, minced
2 tablespoons smoked paprika
1 tablespoon cracked black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons brown sugar
1 teaspoon white pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon hot chili powder
1 teaspoon kosher salt
1 teaspoon roasted ground coriander
½ teaspoon crushed red pepper
- Tools -
Weston Meat Grinder
Weston Sausage Stuffer
Casings
Weston Smoker
wood chips for the smoker (we used pecan for this recipe)


Mix together all of the seasonings. Use your Meat Grinder to grind the meat and fat through a coarse plate. Combine the ground meat with the seasonings, then grind it through the medium plate.


Next, use a Sausage Stuffer or a Sausage Stuffing Attachment for your Meat Grinder to stuff the casings with the ground sausage mix.*

We used our Weston #8 Heavy Duty Meat Grinder with its Sausage Stuffing Attachment to stuff the sausage. Less to clean later. 


Preheat your Smoker to 250°F. Soak wood chips for 30 minutes. Fill the water bowl & wood chip box of the Smoker, then smoke at 250°F for two hours (or until the internal temperature has reached 155°F), under heavy smoke. To achieve heavy smoke, we recommend opening the side dampers ¼ of an inch, and keeping the top damper closed. It's important that you keep the water bowl full and change the wood chips if they ash.



Use your Andouille in gumbo, jambalaya, or let it cool and freeze it in vacuum bags until you're ready to use it.

Venison Andouille in our Jambalaya recipe

*After stuffing and before smoking, it's not a bad idea to vacuum seal the sausage and refrigerate it overnight to allow the flavors to bloom and marinate throughout the sausage. We were making a quick sausage, and so we went straight to the smoker. Our Andouille was awesome, but yours will be even better if you let the sausage marinate.

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