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Chicken Andouille Sausage

Chicken Andouille Sausage Recipe

Course: dinner, lunch, Sausage
Cuisine: Cajun
Keyword: Chicken Andouille sausage
Prep Time: 2 hours
Cook Time: 9 hours
curing time: 1 day
Servings: 16 servings
Calories: 320kcal
Author: Victor
Recipe for homemade chicken Andouille Sausage smoked over pecan and cherry wood.
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Ingredients

  • 5 lbs chicken meat with skins Meat from whole chickens, deboned, with skins or boneless skin-on chicken thighs/legs. You can also incorporate some chicken breast meat.
  • 1 2/3 Tbsp kosher salt 30 g
  • 1 tsp Cure #1 level; 5 g
  • 1 tsp sugar 5 g
  • 6 cloves garlic pressed
  • 5 tsp black pepper 10 g
  • 4 tsp cayenne pepper 8 g
  • 2 1/2 Tbsp sweet paprika
  • 2 1/2 tsp dried parsley
  • 3/4 tsp dried rosemary
  • 3/4 tsp dried sage

Instructions

  • Separate the lean meat from the fattier meat and skins.
  • Cut about 2/3 of the lean chicken meat into 1/2" - 1" pieces.
  • Grind the other 1/3 of the lean meat along with the fattier pieces, fat and skins through a 3/16″ (4.5 mm) plate.
  • In a large bowl, mix the meat with the rest of the ingredients.
  • Stuff into 38 - 40 mm beef or hog casings. Tie to make 16” - 18" rings.
  • Cure in the fridge for at least 24 hours and up to 48 hours.
  • Dry for 2-4 hours at room temperature then hold for 30-60 minutes in a pre-heated smoker at 130F without smoke.
  • Smoke over pecan wood at around 135F for about 5 hours, then over cherry wood at 135F for 2-3 hours.
  • Bake chicken Andouille in the smoker at 165F - 195F, increasing the temperature gradually until the internal temperature reaches 160F. This should take about 60-80 minutes.
  • Chill quickly by placing on a cold marble slab or a similar cold surface. Another option is to place the sausages in Ziploc bag(s) and immerse them in an ice bath for a few minutes. Keep the top of the bag(s) above the water and open to prevent condensation.
  • Refrigerate after cooling down. Keep wrapped in butcher's paper for best results.

Notes

You may also poach Andouille after smoking in water at 167F-170F until the internal temperature reaches 160F, about 60-80 minutes. Alternatively, you can steam or cook in the oven with convection to finish cooking. Another option is to refrigerate/freeze it as is and cook it as part of a dish, like gumbo.

Nutrition

Calories: 320kcal | Carbohydrates: 2g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 958mg | Potassium: 339mg | Fiber: 1g | Sugar: 1g | Vitamin A: 862IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg