Andouille Sausage
A robust and savory homemade Andouille Sausage recipe, capturing the authentic flavors of Cajun cuisine with a smoky and spicy kick.
Prep time: 1 hourCook time: 3 hoursServes: 8
Ingredients
3 lbs pork shoulder, cubed
1 lb pork fat, cubed
2 tbsp paprika
1 tbsp cayenne pepper
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp thyme
1 tsp sage
1 tbsp salt
1 tbsp crushed red pepper flakes
1/2 cup cold water
Natural pork casings
Instructions
1. In a large bowl, combine the cubed pork shoulder and pork fat.
2. Add paprika, cayenne pepper, black pepper, garlic powder, onion powder, thyme, sage, salt, and crushed red pepper flakes to the bowl.
3. Mix thoroughly, ensuring the spices are evenly distributed throughout the meat.
4. Gradually add the cold water to the mixture, combining well until the meat becomes sticky.
5. Rinse the natural pork casings under cold water, soaking them to remove excess salt.
6. Fit the casings onto a sausage stuffer and tie a knot at the end.
7. Carefully stuff the sausage mixture into the casings, ensuring there are no air pockets.
8. Twist the sausages at 5-inch intervals to create individual links.
9. Refrigerate the sausages for at least 24 hours to allow flavors to develop.
10. Smoke the sausages over hickory wood chips at 225°F for 2-3 hours or until the internal temperature reaches 160°F.
Storage
Store cooked sausages in an airtight container in the refrigerator for up to 5 days.
Reheating
Reheat sausages by grilling or pan-frying over medium heat until warmed through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/andouille-sausage
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
