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Homemade Andouille Sausage with Shrimp and Grits

Homemade Andouille Sausage with Shrimp and Grits

We’re participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. Scroll down to see a sampling of some of the amazing participant recipes down below. 

For this year’s #BHMVP2021 Takeover, we decided to make Cajun andouille sausage, homemade from scratch using freshly ground pork shoulder stuffed into hog casings, then smoked over chunks of cherry and pecan wood. We sliced and served the andouille in a bowl of creamy grits and shrimp.

While some debate whether andouille has French or German roots, Cajun andouille is credited to be the result of sausage makers combining their skills with the distinct cooking flavors of French and African descendants living in Louisiana during the 18th century. Shrimp and Grits is a southern classic with roots tracing back to the Gullah Geechee people, descendants of slaves from West Africa.

How to make andouille sausage from scratch

Making homemade andouille sausage from scratch is a two day process. Additionally, special equipment is required to grind the meat and stuff the sausage casings. We used a kitchen scale to weigh out some of the ingredients and for the sausage, we used a LEM Mighty Bite 5 LB Stainless Steel Vertical Sausage Stuffer and LEM Mighty Bite #8 Electric Meat Grinder.

Next, you will need to have the following ingredients:

  • 5 pounds boneless pork shoulder
  • 33 grams kosher salt
  • 4 grams Pink Curing Salt # 1
  • 25 grams powdered milk
  • 3 tablespoons minced garlic
  • 2 tablespoons paprika
  • 2 teaspoons cayenne pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon mustard powder
  • ½ teaspoon ground clove
  • ¼ teaspoon ground allspice
  • ½ cup cold dark beer
  • 1 hog casing

On day one, you will grind the meat and stuff the meat into the hog casings. They will need to sit for 12 to 24 hours in the fridge. On day two, you will smoke the sausages. We used pecan and cherry wood chunks for smoke. See the recipe box below for the full instructions.

#BHMVP2021 Takeover

Here are 40+ Black food bloggers from around the globe that contributed to the Black History Month Virtual Potluck this year! Check out these recipes and follow along on social media with #BHMVP2021. 

Passionfruit Coconut Layer Cake | A Classic Twist

Shrimp and Cauliflower Grits | A Girl Called Adri

Malawah (Somali Sweet Pancake) | A Sweet Point Of View

Spicy Okra & Corn Salsa | Beautiful Eats & Things

Peanut Curry Braised Ribs | Britney Breaks Bread

Buttermilk Fried Chicken | Butter Be Ready

Sweet Potato Pop Tarts with Brown Butter Icing | Chenée Today

Homemade Cajun Andouille Sausage with Shrimp and Grits | Cooks with Soul

Suya-Spiced Brussels Sprouts | Dash of Jazz

Stewed Okra & Tomatoes with Chicken Sausage | Dude That Cookz

Buttermilk Cornbread With Southern “Sprinkles” | Erique Berry Co.

Yam and Plantain Curry | Ethically Living

Sourdough Discard Honey Rosemary Cornbread | Feed The Malik

Smoked Jamaica Jerk Chicken | Food Fidelity

Sweet & Tangy Collards | FoodLoveTog

Jerk Shrimp Cakes and Grits | Geo’s Table

Gluten-Free Chicken and Waffles with Maple Bourbon Glaze | Good Food Baddie

Tropical Candied Yams | Handy Chef

Trinidadian Beef Stew | Heal Me Delicious

Cornmeal Coo Coo Recipe | HomeMadeZagat

Caribbean Oxtail | Just Add Hot Sauce

Creole Oxtails Stew | Kenneth Temple

Sweet Potato Bundt Cake | Lenox Bakery

Brown Sugar Cornmeal Waffles w/ Sweet Tea Maple Syrup | Margaritas On The Rocks

Southern Potato Salad | Meiko And The Dish

Sugar Coated Vanilla Peanuts | Murielle Banackissa

Hoppin’ John Fritters | Nik Snacks

Blackened Catfish and Smoked Gouda Grits  | Pink Owl Kitchen

Lemon Pepper Honey Chicken Wings | Razzle Dazzle Life

BBQ Lentils over Grits | Rosalynn Daniels

Shito Pepper | Savory Thoughts

Cast Iron Buttermilk Biscuits | Seasoned To Taste

Black Eyed Peas: A Savory Southern Favorite | Sense & Edibility

Smoky Sweet Potato and Tahini Stew | Supper With Michelle

Authentic Misir Wot | Ethiopian Red Lentil Stew | That Green Lyfe

The Lamin Rice (Afro-Fusion Jollof Rice) | The Food Disciple

Sweet Potato & Coconut Cinnamon Rolls | Vee the Baker

Oven-Baked BBQ Ribs | Whisper of Yum

Shrimp and Grits

For the shrimp and grits, we made a modified version of this Spiced Shrimp with Smoked Gouda Grits recipe. We followed the cooking instructions on the package of the grits we used, which required 1 1/2 cups grits and 6 cups liquid (chicken stock). We also used grated Parmesan instead of smoked Gouda, and did not use bacon, mushrooms, or spinach.

If you happen to try this recipe at home, please tag us at @cookswithsoul on Instagram or Facebook, and use the hashtag #cookswithsoul.

Print

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Homemade Andouille Sausage with Shrimp and Grits

Cajun andouille sausage made from scratch using freshly ground pork shoulder stuffed into hog casings, then smoked over chunks of cherry and pecan wood. Sliced and served with bowl of creamy grits and shrimp. You can also pair andouille with Cajun jambalaya, gumbo, or enjoy it by itself.

  • Author: cooks with soul

Ingredients

  • 5 pounds boneless pork shoulder
  • 33 grams kosher salt
  • 4 grams Pink Curing Salt # 1
  • 25 grams powdered milk
  • 3 tablespoons minced garlic
  • 2 tablespoons paprika
  • 2 teaspoons cayenne pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon mustard powder
  • ½ teaspoon ground clove
  • ¼ teaspoon ground allspice
  • ½ cup cold dark beer
  • 1 hog casing
  • shrimp and grits, for serving 

Instructions

Day One:

  1. Place all components of the meat grinder into the freezer until ready for use.
  2. Soak hog casing in warm water.
  3. Cut pork shoulder into 1-2 inch pieces and place into a bowl.
  4. Combine powdered milk, minced garlic, paprika, cayenne pepper, dried thyme, mustard powder, ground clove, and ground allspice in a small bowl.
  5. Season cut pork pieces with seasoning mixture thoroughly, ensuring every piece of meat is coated.
  6. Place pork into freezer for at least 30 minutes, up to 1 hour.
  7. Remove cold grinder components from the freezer and assemble grinder.
  8. Remove pork from freezer and grind using the coarse setting for your meat grinder.
  9. Put ground pork in the freezer and let sit for 30 minutes.
  10. Remove ground pork from the freezer and add in cold beer.
  11. Mix ground pork in a stand mixer or with very clean hands for 2 minutes, until consistency becomes thick and sausage sticks together or to the palm of your hand when pressed together.
  12. Load ground pork into sausage stuffer, being sure to press out any air pockets.
  13. Run cold water through the hog casing and check for holes in casing before beginning.
  14. Thread the casing onto the horn of the stuffer and tie off the end of the casing.
  15. Slowly fill the casing using your hand to guide the sausage link and to avoid air bubbles. Coil the filled casing as you go.
  16. Tie off the opposite end of the sausage casing once completely full.
  17. Pinch off the sausage about 6 inches from the knot end with one hand and move down another 6 inches with opposite hand and pinch off.
  18. Flip the middle link over 3-4 times. Move down another 6 inches, pinch, and flip in the opposite direction 3-4 times. This helps seal the ends of the individual links. Repeat this step until the entire coil has been linked.
  19. Using a sausage pricker or a sharp pin, look for any air pockets and gently prick them to release the air.
  20. Place links on a cooling rack on top of a sheet tray and place them in the refrigerator for 12-24 hours.

Day Two: 

  1. Remove sausages from the refrigerator and let them sit at room temperature while you prepare your smoker or grill set up for indirect cooking.
  2. Heat smoker or grill to 150 F and use a mixture of cherry and pecan wood chunks for smoke.
  3. Remove the cooling rack from the sheet pan and place it directly on the smoker.
  4. Smoke sausages for 3-4 hours or until they reach 152 degrees internal temperature.
  5. Remove sausage from the smoker and quickly submerge in ice cold water to stop the cooking process.
  6. Cool sausage down to 120 degrees, remove from cold water, and place back on sheet pan with cooling rack.
  7. Bloom sausage by leaving them on the cooling rack at room temperature for 2-3 hours.
  8. Store sausage in the refrigerator for 3-4 days if you plan on eating them right away, or vacuum seal them and freeze them for up to 9 months.
  9. When ready to eat sausage, reheat them to 165-175 degrees and serve.

The post Homemade Andouille Sausage with Shrimp and Grits appeared first on Cooks With Soul.

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