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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Meat
Spices
Liquid
Method
Preparation of Meat
- 1
Prepare Pork
Cut the pork shoulder and pork fat into small cubes, approximately 1-inch in size. This will help in the grinding process.
- 2
Chill the Meat
Place the cubed pork and fat into the freezer for about 30 minutes to make it easier to grind.
Grinding and Mixing
- 3
Grind the Meat
Using a meat grinder fitted with a coarse plate, grind the chilled pork and fat into a large mixing bowl.
- 4
Add Spices
In a separate bowl, combine the garlic powder, paprika, black pepper, cayenne pepper, oregano, thyme, and salt. Add this spice mixture to the ground meat and mix well to combine.
- 5
Add Ice Water
Gradually add the ice water to the meat mixture while mixing, ensuring that the mixture is moist but not too wet.
Stuffing the Sausages
- 6
Prepare Casings
Soak the sausage casings in water for at least 30 minutes before use. Rinse them thoroughly inside and out.
- 7
Stuff the Sausages
Fit the sausage stuffer with the casing. Fill the casing with the sausage mixture, being careful not to overstuff. Tie off the ends of the sausages with kitchen twine.
Cooking
- 8
- 9
Rest and Serve
Once cooked, remove the sausages from the heat and let them rest for a few minutes before slicing. Serve hot.
