Cajun Elk Andouille Sausage
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I grew up in South Louisiana in the heart of Cajun County, a land well known to produce some of the most flavorful and robust cuisines that make up so much of one’s thoughts when the words “Louisiana” and “food” are brought up. Boiled crawfish, dirty rice dressing, jambalaya and of course gumbo are a few local legends.
But no other single dish or ingredient sparks as much joy, and controversy, as what I consider to be backbone of so many of the wonderful flavors of Cajun cooking: andouille sausage. I learned how to make sausage with my Grandmother, and she taught me the basics of the process with a simple venison country Cajun sausage that she and my uncle passed down to me. This andouille recipe is a variation of that, as it includes a lot of the basic elements of a standard andouille (spice, paprika, smoke, garlic) with some of the more classic elements found throughout Cajun cooking like onion, celery, and green bell pepper (also known as The Trinity).
The best part of andouille is its versatility. Served in a gumbo, used a flavoring base for stews, or stand alone on a charcuterie board or in a duck blind, few sausages can compare with the full-of-flavor punch that andouille brings time and time again.
Serving Size: 20 links
Time to make: 6 hours
Also works with: Any ground meat
Special Equipment: Meat grinder, sausage stuffer, sausage casings, smoker
Serve with: Gumbo, pasta, charcuterie
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