Homemade Andouille Sausage

Homemade Andouille Sausage
Homemade Andouille Sausage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2 1/2

    pounds boneless pork butt cut 1/2" pieces

  • 1/2

    pound pork fat cut into pieces

  • 1/4

    cup Essence (see Bayou Blast recipe)

  • 2

    tablespoons paprika

  • 1

    tablespoon minced garlic

  • 1 1/2

    teaspoons freshly-ground black pepper

  • 1

    teaspoon salt

  • 3/4

    teaspoon file powder

  • 3/4

    teaspoon chili powder

  • 3/4

    teaspoon crushed red pepper

  • 1/2

    teaspoon ground cumin

Directions

Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste. Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Preheat a home smoker to 250 degrees. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired. This recipe yields about 2 pounds.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: