Cajun Venison Andouille
Cajun Venison Andouille
Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouillette is composed primarily of the intestines and stomach. Though somewhat similar, it is not to be confused with Andouillette.
This recipe called for 3 teaspoons curing salts, which I chose to omit. I was grinding this for a friend, and he intended to freeze it in bulk one pound packages, not cold smoking. If you want to cold smoke it, add the curing salts.
9 tablespoons paprika
6 tablespoons minced garlic
6 tablespoons kosher salt
6 tablespoons sugar
3 tablespoons black pepper
6 tablespoons cayenne pepper
3 teaspoons red pepper flakes
1 1-/2 teaspoons dried thyme
3/4 teaspoon ground mace
10 pounds ground Bambi
5 pounds ground swine
1 1/2 cups water
Try and keep your meat cold at ALL times! Freeze your grinding equipment, work in small batches. Those nasty germies love to grow in warm meats!
This recipe was modified from one found in this fantastic book:
