Authentic Cajun Andouille Sausage Recipe On a Pellet Grill | Camp Chef

[@thesmokingcelt]

Great recipe. May want to clarify the "Pink Curing Salt" or Prague Powder #1 is completely different from Himalayan Pink Salt. Dont use Himalayan Pink Salt.

[@leonaquinn2140]

How does pink salt help with bacteria?

[@iwouldhurtaFLY]

I used Pink Curing Salt #1 in this. Which is salt that has been dyed pink and cut with sodium nitrate. Botulism is the bacteria you have to watch for when you let raw meat sit this long. Pink Cure #1 prevents the growth of botulism. Definitely worth reading up on pink curing salts and making sure you have the proper ingredients before curing your own meats. Hope that helps! And good luck!

[@garryhammond3117]

They look awesome! - Thanks! - Cheers!

[@guysolis5843]

Interesting process. I have yet to build recipes for sausage making and I do need to get a press but I will keep your recipe in mind..cheers!

[@nickmartins6977]

What temp did u end up using to cook the sausage?

[@wesleymargeson1134]

He says 150 right near the end. I'm not sure how they finished at 154 if that's the case? My Woodwind only goes down to 160, which is what I set it to when making Andoiulle. I usually braise the temp a little bit at a time towards the end of the cook per Eric over on Two Guys and a Cooler.

[@iwouldhurtaFLY]

I cooled them down all the way in the ice bath. After that you can vacuum seal and freeze it, or throw it back on the smoker at 300 until the sausage hits 165 internal. Hope that helps!

[@iwouldhurtaFLY]

​@@wesleymargeson1134 sorry I misspoke when I said 150. We smoked it at 160 for the first three hours.

[@nickmartins6977]

@@iwouldhurtaFLY it does thank you!

[@coreyertz2402]

Great stuff

[@soda_pressed]

Yall discontinue your coolers??

[@electronaut6240]

Where's the garlic man?!

[@rickross199]

Hard to believe andoullie is just salt and cayenne 🧐