Andouille Sausage Recipe

Prepare meat and fat

Trim any large sinews from the pork shoulder. Cut the pork shoulder and chilled pork fat into 1-inch cubes. Keep the meat and fat well chilled; place in the freezer 20–30 minutes until firm but not frozen solid (this helps with a clean grind).

Prepare aromatics

While meat chills, smash the garlic cloves and pulse in a small food processor or mortar and pestle until roughly minced. Roughly chop the yellow onion and scallions. Combine garlic, onion, scallions, thyme, and oregano; pulse briefly in the food processor to break down to a coarse paste. Scrape into a bowl and chill until needed.

Seasoning mix

In a small bowl combine salt, black pepper, smoked paprika, cayenne pepper, white pepper, dry mustard, and brown sugar. Mix well so spices are evenly distributed.

Grind meat

Set up a meat grinder with a 3/8" (medium) plate. Working with chilled meat and fat, feed half the pork and half the pork fat through the grinder, then repeat with the remaining. For a slightly firmer texture, you can grind once more. Keep the ground meat very cold—place bowl over an ice bath if needed.

Combine mixture

Place the ground meat and fat in a large mixing bowl. Add the chilled aromatic paste and the seasoning mix. Sprinkle the dry ingredients and add the ice water and optional hot sauce. Using a large spoon or your hands (wear gloves), mix vigorously for 3–5 minutes until the mixture becomes sticky and binds together—this helps proteins develop for good texture.

Prepare casings by flushing them with cold water, then running water through their length to remove salt. Keep them in lukewarm water until ready. Fit a sausage stuffer or the large-bore attachment of your grinder with a tubing horn and slide prepared hog casings onto it, leaving a 6" tail.

Fill the stuffer with the meat mixture, taking care not to overpack. Feed mixture into the casing steadily, leaving small air pockets to be pricked later. Twist sausages into 6–8 inch links or desired size. If air pockets form, use a pin or the tip of a knife to prick and smooth them. Tie off ends with kitchen twine.

Place finished sausages on a baking sheet in a single layer and refrigerate uncovered for at least 2 hours or up to overnight to allow flavors to meld and casings to dry slightly (this helps with smoking or searing later).

Poach (option A) — gentle cooking

For a traditional finish that keeps sausages juicy, gently poach: bring a large pot of water to a temperature of 175–185°F (80–85°C) — small bubbles should appear but do not boil. Add the sausages and poach for 20–25 minutes until the internal temperature reaches 155°F (68°C). Remove and cool slightly before searing.

Smoke (option B) — authentic flavor

Preheat a smoker to 200–225°F (93–107°C). Place sausages on the smoker and smoke for 1.5–2 hours until internal temperature reaches 155°F (68°C) and they have a deep smoky color. Let rest 10 minutes before searing or serving.

Sear & finish

To serve immediately or add a crust, heat a skillet over medium-high heat and add neutral oil. Sear the poached or smoked sausages 2–3 minutes per side until golden-brown and crisp on the exterior. Add butter for the last 30 seconds and spoon over sausages for gloss and flavor. Serve hot.

Storage

Cooked and cooled sausages will keep in the refrigerator for 3–4 days or frozen for up to 3 months. If freezing, flash-freeze on a tray then transfer to airtight bags.