Cajun Smoked Andouille
Homemade andouille sausage infused with smoky Cajun spices, garlic, and a hint of heat. Cold-smoke for authentic flavor or pan-sear for a quick weeknight version.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 lbs ground pork shoulder
- 4 cloves garlic, minced
- 3 tablespoons Cajun seasoning blend (paprika, cayenne, thyme, black pepper)
- 1 tablespoon liquid smoke
- 1.5 teaspoons salt
- ¼ cup ice water
Instructions
- 1
Pat the ground pork shoulder dry with paper towels by pressing it gently against the paper until no moisture beads appear on the surface, which helps the spices stick better.
- 2
Mince the 4 garlic cloves until the pieces are smaller than a grain of rice — each piece should be about the size of a pencil-tip dot when finished.
- 3
Measure 3 tablespoons of Cajun seasoning blend (paprika, cayenne, thyme, and black pepper mixed together) into a small bowl and set it to the right of your workspace.
- 4
Place the pork in a large mixing bowl, then scatter the minced garlic, 1.5 teaspoons of salt, 3 tablespoons of Cajun seasoning, and 1 tablespoon of liquid smoke evenly over the top.
- 5
Use your hands to mix by grabbing the pork and seasonings together, squeezing and folding for 2–3 minutes until the mixture feels sticky and holds together when squeezed — this develops the texture that holds the sausage shape.
- 6
Pour 0.25 cup of ice water into the mixture and continue mixing with your hands for 1 minute until the water is completely absorbed and the texture feels firm but moist.
- 7
Shape the mixture into 4 links by rolling each portion between your palms into a log about 5 inches long and 1.5 inches thick, then place each link on a plate.
- 8
Heat a 12-inch cast iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately, about 2 minutes — this signals the pan is hot enough to sear.
- 9
Place all 4 sausage links in the hot skillet and listen for a steady sizzle — do not move them for 4 minutes so the bottoms brown deeply to the color of dark caramel.
- 10
Roll each sausage link a quarter turn so an un-browned side hits the hot pan, then cook without moving for another 3 minutes until that side is also dark caramel colored.
- 11
Repeat rolling and cooking on the remaining two sides until all four surfaces are deeply browned, about 6 minutes total — the internal temperature should reach 160°F when checked with an instant-read thermometer.
- 12
Transfer the sausages to a cutting board and let them rest for 5 minutes — this keeps the juices inside when you cut them.
- 13
Slice each sausage at a slight angle into 0.5-inch-thick pieces and arrange them on a serving plate.
Tools you’ll need
- paper towels
- cutting board
- knife
- small bowl
- large mixing bowl
- 12-inch cast iron skillet
- instant-read thermometer
- serving plate
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