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Andouille Sausage

Andouille Sausage

Cost $20, save $15

Source: Recommended by CookPal

  • 15 Min
  • 24 Servings
  • $20

INGREDIENTS

  • Meat

    • 4 pounds lean pork meat
    • 2 pounds pork fat

  • Spices and Seasonings

    • ¼ cup minced garlic
    • 🧂 2 tablespoons salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon cayenne pepper
    • ¼ teaspoon dried thyme
    • 1 tablespoon ground paprika
    • ¼ teaspoon crushed bay leaf
    • ¼ teaspoon dried sage

  • Other Ingredients

    • 5 teaspoons hickory-flavored liquid smoke
    • 1 ½ yards of large sausage casing, about 2 to 3 inches wide

STEPS

1

Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.

2

Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke.

3

Cut the casing into 26-inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. Fit the stuffer onto the meat grinder or hold the wide end of the stuffer over the opening by hand.

4

Fill the hopper with the sausage mixture and feed the stuffing gradually into the hopper. Stop filling about 1 1/4 inches from the funnel end, then tie off the open end of the sausage tightly. Smooth out any bumps carefully with your fingers.

5

To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

NUTRIENTS

Per 1 serving

🔥

482

Calories

  • 16
    Protein
  • 1
    Carbs
  • 46
    Fats

💡 If you have leftover casings, store them in a jar with salt for future use.Vary the seasonings to customize the flavor of your sausages.Make sure to remove excess air from the casings to avoid breakage while cooking.For safety, cook sausages to an internal temperature of 165°F.