Click for Cookbook LOGIN
"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cold-Smoked Andouille Recipe

  Tried it? Rate this Recipe:


This recipe for Cold-Smoked Andouille, by , is from Ken's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ken Albrecht


For 10 Pounds

10 lbs Pork shoulder


5 lbs Wild meat
5 lbs Pork shoulder

2 lbs Chopped onion
cup Minced garlic
3 tbsp Cayenne
6 tbsp Coarse salt
2 tsp Cure No. 1
1 tsp Thyme
1 tsp Mace
tsp Ground Cloves
1 tsp Allspice
1 tsp Marjoram
1 cup Dry milk powder
1 cup White wine

Grind meat and onions through a 3/16" plate.

Add all remaining ingredients and mix well. Refrigerate for 4-8 hours, then stuff into hog casings. Refrigerate overnight. Cold smoke for 4-6 hours. Hang to dry for 2-3 days. Wrap and freeze.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!