Andouille Recipe
Spicy smoked sausage that adds a kick.
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Ingredients
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Ingredients for Andouille Sausage
Method
Instructions to Make Andouille Sausage
- 1
Prepare the Meat
Cut the pork shoulder and pork fat into small cubes. Chill in the freezer for about 30 minutes to firm up.
- 2
Grind the Meat
Using a meat grinder, grind the chilled pork shoulder and fat through a medium plate into a large bowl.
- 3
Mix the Spices
In a separate bowl, combine garlic, paprika, cayenne pepper, black pepper, salt, thyme, and crushed red pepper flakes.
- 4
Combine Meat and Spices
Add the spice mixture to the ground meat and mix thoroughly until well combined.
- 5
Prepare the Casings
Rinse the hog casings in cold water and soak them in water for at least 30 minutes.
- 6
Stuff the Sausage
Fit the casings onto a sausage stuffer and fill with the meat mixture, twisting into desired sausage lengths.
- 7
Tie Off the Sausages
Tie off the ends of each sausage with kitchen twine.
- 8
Smoke the Sausages
Preheat a smoker to 200°F (93°C). Smoke the sausages for about 2-3 hours until fully cooked and have a nice smoky flavor.