Andouille Sausage Recipe
Make Andouille Sausage Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Andouille Sausage Ingredients
Method
Andouille Sausage Preparation
- 1
Prepare the Meat
Cut the pork shoulder and fatback into small chunks and chill in the freezer for about 30 minutes to firm them up.
- 2
Grind the Meat
Using a meat grinder, grind the pork shoulder and fatback together into a large bowl.
- 3
Mix the Spices
In a separate bowl, combine the minced garlic, smoked paprika, cayenne pepper, black pepper, salt, thyme, and crushed red pepper flakes.
- 4
Combine Mixtures
Add the spice mixture to the ground meat and mix thoroughly, ensuring the spices are evenly distributed.
- 5
Stuff the Sausage
Rinse the pork casings in cold water, then stuff the casings with the sausage mixture, being careful not to overstuff.
- 6
Tie the Sausage
Twist the sausages into links, tie the ends with kitchen twine, and prick with a needle to release any air pockets.
- 7
Cure the Sausage
Place the sausages in the refrigerator for 24 hours to allow the flavors to meld.
- 8
