Andouille 2 Recipe

Name: Andouille 2 Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb Pork butt, cut into 2-inch chunks; 1 Tbsp. Cracked black pepper; 2 tsp Cayenne pepper; 3 Tbsp. Paprika; 2 Tbsp. Kosher salt; 2 Tbsp. Garlic, munced; 1 tsp Red pepper flakes; 1/4 tsp Mace, grnd; 1/2 tsp Thyme, dreid, grnd; 2 Tbsp. Sugar; 1/2 c. Cool water; 6 x Feet wide hog casings

Servings: persons

5 lb Pork butt, cut into 2-inch chunks
1 Tbsp. Cracked black pepper
2 tsp Cayenne pepper
3 Tbsp. Paprika
2 Tbsp. Kosher salt
2 Tbsp. Garlic, munced
1 tsp Red pepper flakes
1/4 tsp Mace, grnd
1/2 tsp Thyme, dreid, grnd
2 Tbsp. Sugar
1/2 c. Cool water
6 x Feet wide hog casings

1
Mix the garlic, salt, spices and sugar in a small bowl.
2
Separate meat and fat into two bowls and rub each thoroughly with the spice mix.
3
Cover and let sit overnight in refrigerator.
4
Grind the fat in the meat grinder fitted with a 1/4 inch plate.
5
Grind the lean meat using the 3/8 inch plate.
6
Mix the meat in a bowl, add in the cool water and knead till water is absorbed and the spices are well blended.
7
Stuff the mix into wide hog casings.
8
Dry sausages in a cold place for 2 hrs and warm smoke.
9
Ready to eat after warm smoking.
10
If cool smoking, you must add in 1 tsp.
11
of commercial curing salts to the spice mix.
12
Cool smoked sausages must be cooked before eating.

1447

kcal

Calories

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 lb Pork butt, cut into 2-inch chunks, 1 Tbsp. Cracked black pepper, 2 tsp Cayenne pepper, 3 Tbsp. Paprika, and more.

Yes, Andouille 2 Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!