Better Than Store-Bought? | Cold Smoked Andouille Sausage

Is homemade andouille really worth the effort? In the second episode of our 4-part sausage series, we’re putting a Cajun classic to the ultimate test: The Retail Standard vs. The Smokehouse Upgrade. Most commercial sausages use liquid smoke and a quick hot-smoke process. We’re doing it the old-school way—curing and cold-smoking our pork cubes before they ever hit the grinder. This builds a foundation of deep, mahogany smoke and complex spice that you just can't find on a grocery store shelf. After the final smoke and the perfect "ice bath snap," we’re using our scratch-made links to create the ultimate Monte Cristo Upgrade on thick Shokupan with pepper jack and warm peach preserves. If you liked this Cajun style, check out my traditional British Bangers here:    • Is British Banger Sausage Worth Making At ...   Ingredients for the Andouille Cure (per 5 lbs): 🌭 5 lbs Pork Shoulder (2-inch cubes) 🌭 Kosher Salt & Coarse Black Pepper 🌭 Cayenne, Chili Powder, Dried Thyme 🌭 Mace, Allspice, Ground Bay Leaf, Sage, Smoked Paprika 🌭 Prague Powder #1 (1 level tsp - Mandatory for safety!) 🌭 1/2 cup Ice-cold Red Wine #andouillesausage #homemadesausage #cajunrecipes #smokingmeat #sausagefromscratch #thebrinnersmokehouse #brinner #montecristo **PRINT RECIPE WITH INSTRUCTIONS** https://brinnerbites.com/ Buy me a cup of coffee to support the channel: buymeacoffee.com/brinnerbites Chapters: 0:00 The Andouille Challenge 0:27 The Retail Standard 1:50 The Cold Smoke Cure 3:32 Grind, Season & Case 4:59 The Final Smoke 5:38 The Monte Cristo Upgrade 6:58 The Smokehouse Verdict