Canadian Andouille

Andouille

I love smoked cured sausage but it is so high in fat. At least the stuff I make myself is a little lower in salt and fat.

Andouille is made in different ways in countries around the world. My recipe is based on a Cajun style adjusted for my mild Canadian taste buds. It is moderately spicy with a nice onion, garlic finish.
If you would like to see more details on how I made it, you can seem my post on the Smoking Meat Forums.

The link is:

http://www.smokingmeatforums.com/t/152882/canadian-andouille#post_1095056

It looks complicated but all you really do is cube some pork, season it, grind it, stuff it and smoke it. If you don’t have a smoker, you can make it by putting it in a 180 F oven instead of the smoker. It will be good but that smoke flavour really adds to it.

The Old Fat Guy

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