Smoked Javelina Andouille
Javelina Recipe
1Setup & Prepare
About This Recipe
Coarsely ground, heavily spiced javelina sausage with intense smoke flavor—Louisiana-style charcuterie.
Cultural Context
(150 words) Andouille sausage—the coarsely ground, heavily smoked pork sausage—represents Cajun Louisiana's most distinctive sausage contribution. Originating with French immigrants, Louisiana andouille evolved into spicier, smokier version than European ancestors. The sausage is essential to gumbo, jambalaya, and red beans and rice. While traditionally pork, javelina makes excellent andouille when combined with pork fat and proper spicing. Southwestern hunters have embraced andouille-making as sophisticated use for javelina, creating sausage that rivals commercial versions. The heavy smoking develops deep flavor while preservation allows long storage. This preparation represents successful culinary cross-pollination—Cajun technique applied to Southwestern game. Homemade andouille appears at wild game dinners and Cajun-influenced cookouts throughout the region, proving wild game can excel in specialized applications requiring specific techniques and patience.
2Ingredients
Shopping List
3Cooking Instructions
- Cube meat and fat into 1-inch pieces. Freeze for 30 minutes until very cold.
- Grind through coarse plate (â…ś-inch) for traditional texture, or medium plate for finer grind.
- Combine all spices, salts, and ice water. Add to ground meat and mix thoroughly with hands or stand mixer for 2 minutes.
- Fry small test patty to check seasoning. Adjust as needed.
- Stuff into hog casings, forming 12-inch links. Tie off ends. Prick any air bubbles with sterilized pin.
- Hang sausages in cool place (38-45°F) overnight to dry—this allows casings to firm and flavor to develop.
- Prepare smoker for 180-200°F using hickory or pecan wood. Smoke sausages for 3-4 hours until deep mahogany color and internal temperature reaches 160°F.
- Ice bath sausages immediately after smoking to stop cooking. Pat dry.
- Refrigerate overnight before using—flavor improves dramatically.
- Use in gumbo, jambalaya, or grill whole links. Slice thinly for sandwiches or pasta.
4Chef's Notes & Pairings
Chef's Notes
- Pink curing salt is essential for safety and authentic color—available at butcher supply stores.
- Coarse grind creates traditional andouille texture.
- Heavy smoke is defining characteristic—don't under-smoke.
- The overnight drying develops pellicle (tacky surface) for smoke adhesion.
- This sausage freezes beautifully—make large batches.
Wine Pairing
Abita Beer or Côtes du Rhône – Louisiana's Abita is traditional, or try Southern French red wine.
Nutrition Facts
(per serving, 2 oz) Calories: 185 | Protein: 16g | Fat: 12g | Carbohydrates: 2g | Iron: 2.8mg
