Andouille Sausage Recipe
Make Andouille Sausage Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat and Seasoning
Casings
Method
Preparation
- 1
Prepare the Casings
Soak the hog casings in cold water for at least 2 hours before using. Rinse thoroughly inside and out.
- 2
Prepare the Meat
In a large bowl, combine the pork shoulder and pork fatback. Cut them into small pieces to make them easier to grind.
Mixing and Grinding
- 3
Season the Meat
Add minced garlic, smoked paprika, black pepper, cayenne pepper, thyme, and salt to the meat mixture. Mix well.
- 4
Grind the Mixture
Using a meat grinder, grind the seasoned meat mixture through a medium-hole plate into a large bowl, collecting the ground meat.
- 5
Add Ice Water
Gradually mix in the ice water to the ground meat until well combined. The mixture should be sticky.
Stuffing
- 6
Stuff the Sausages
Fit the hog casings onto the sausage stuffer. Carefully fill the casings with the sausage mixture, being careful not to overstuff.
- 7
Tie Off the Sausage
Twist the sausages at regular intervals to create links. Tie off the ends with kitchen twine.
Cooking
- 8
Cook the Sausages
Place the sausages in a skillet over medium heat and cook for about 15-20 minutes, turning occasionally until fully cooked.
