Homemade Andouille Pork Sausage

Ingredients:

Andouille sausage

• 1.2 kg boneless pork neck with shoulder, cut into pieces just over 1 cm.
• 250 g of pork fat, cut into pieces
• 1/4 cup Creole seasoning, recipe below
• 2 tbsp paprika
• 1 tbsp. minced garlic
• 1.5 tsp ground black pepper
• 1 teaspoon of salt
• 3/4 tsp fillet powder
• 3/4 tsp chili seasoning
• 3/4 tsp crushed dried red pepper
• 1/2 tsp ground cumin

Creole seasoning

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp. l. dried oregano
• 1 tbsp dried thyme

Preparation:

1. In a large bowl, thoroughly combine the pork, lard, seasoning, paprika, garlic, black pepper, salt, filé powder, chili powder, paprika, and cumin. Process through a meat grinder fitted with a coarse blade. (Alternatively, coarsely grind the meat in a food processor.) Transfer the ground meat to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
2. To test the ground meat for salt, heat 1 teaspoon of oil in a small frying pan and fry the ground meat. Adjust the salt and spices to taste.
3. Using a sausage stuffer, fill the casing with the minced meat. Twist and tie the casing to form 10-centimeter andouette sausages. You can make patties from the minced meat.
4. Preheat the smoker to 120°C. Smoke the andouille sausage for 1.5 hours. Remove from the smoker and serve warm.
   
   Creole Seasoning:
   
   Mix all ingredients thoroughly and store in an airtight jar or container.