You'll love this Andouille Sausage recipe. Andouille is a spiced, heavily smoked pork sausage that was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt, cracked black pepper, and garlic, and traditionally smoked over pecan wood and sugar cane. The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.
You can follow the recipe below, or just purchase one of our ready-made Andouille Sausage Seasoning mixes (scroll down to see links).Homemade Andouille Sausage Ingredients:
Homemade Andouille Sausage Instructions
- 5-lbs ground pork
- 2-cloves of garlic, minced
- 1/4-tsp ground bay leaves
- 2-large onions, finely chopped
- 2-tbsp salt
- 1-tbsp freshly ground black pepper
- 1-tsp cayenne pepper
- 1-tsp chili pepper
- 1/2-tsp ground mace
- 1/2-tsp ground cloves
- 1/2-tsp ground allspice
- 1-tbsp dried thyme
- 1-tbsp dried marjoram
- 1-tbsp minced parsley
- 3-tbsp liquid smoke
- 1-cup cold beer
- Hand-trim fat from the outside of meat to your desired fat preference.
- Grind the meat semi-coarsely.
- After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
- Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.
- Andouille Sausage is best smoked for up to seven or eight hours at approximately 175°F (80°C).