Andouille Sausage Recipe
Make Andouille Sausage Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder and pork fatback into small cubes, about 1-inch pieces. This will help in the grinding process.
- 2
Combine Spices
In a small bowl, mix together the minced garlic, cayenne pepper, paprika, black pepper, salt, and chopped thyme until well combined.
- 3
Grind the Meat
Using a meat grinder, grind the pork shoulder and pork fatback together into a large bowl. Use a coarse attachment for the best texture.
- 4
Mix in Spices
Add the spice mixture to the ground meat and mix thoroughly. Pour in the ice water gradually while mixing to ensure even distribution and moisture.
- 5
Prepare Casings
Rinse the hog casings thoroughly under cold water and soak them in water for about 30 minutes to soften.
- 6
Stuff the Sausage
Fit the sausage stuffer attachment onto your grinder. Slide the soaked hog casing onto the stuffer and tie a knot at the end. Stuff the casing with the sausage mixture, being careful not to overstuff. Tie off the open end when finished.
Cooking
- 7
Cook the Sausage
In a large skillet over medium heat, cook the sausages for about 15-20 minutes, turning occasionally, until they are browned and cooked through.
- 8
Serve
Slice the sausage and serve hot, or allow them to cool and store in the refrigerator for future use.