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Andouille Sausage
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Spicy Andouille sausages with customizable seasonings.
Ingredients:
  • 1.5 yards of large sausage casing, about 2 to 3 inches wide
  • 4 pounds lean pork meat
  • 2 pounds pork fat
  • 0.25 cup minced garlic
  • 2 tablespoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 0.25 teaspoon dried thyme
  • 1 tablespoon ground paprika
  • 0.25 teaspoon crushed bay leaf
  • 0.25 teaspoon dried sage
  • 5 teaspoons hickory-flavored liquid smoke
Instructions:
  • Soak the casing in cold water for 1 hour to soften and remove the salt. Run cold water through the casing using the wide end of the sausage stuffer against the sink faucet to clear out any remaining salt.
  • Cut the meat and fat into 1/2-inch wide chunks and pass through a meat grinder using the coarse blade. Combine the ground pork and fat with garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke in a large bowl. Stir with a wooden spoon until well blended.
  • Cut the casing into 26-inch lengths and tie a small knot in one end. Slide the open end over the tip of the sausage stuffer until it touches the knot, creating accordion folds to prevent excess air. Attach the stuffer to the meat grinder as directed or hold it against the opening by hand.
  • Load the sausage mixture into the hopper. Power the machine if electric, then slowly add the stuffing into the hopper. For a manual machine, use a wooden pestle to push the stuffing through. Allow the sausage casing to fill and inflate. Stop filling about 1 1/4 inches from the funnel end, gently remove the casing, and smooth out any bumps with your fingers. Be cautious not to push the stuffing out. Securely tie off the open end of the sausage with a piece of string or knot the casing itself.
  • Slice the sausage into half-inch rounds and grill in a hot skillet without adding any water for approximately 12 minutes on each side, until brown and crisp on the edges.

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