Andouille Recipe Recipe

Name: Andouille Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb Pork, fat and lean separated; 2 tsp Garlic pwdr; 2 Tbsp. Kosher salt; 1 Tbsp. Grnd black pepper; 1 tsp Red pepper flakes; 2 tsp Cayenne; 3 Tbsp. Paprika; 1/2 tsp Grnd mace; 1 tsp Thyme; 2 Tbsp. Sugar; 1 tsp Prague pwdr #1; 3/4 c. Cool water; 1/2 c. Soy concentrate Wide hog casings

Servings: persons

5 lb Pork, fat and lean separated
2 tsp Garlic pwdr
2 Tbsp. Kosher salt
1 Tbsp. Grnd black pepper
1 tsp Red pepper flakes
2 tsp Cayenne
3 Tbsp. Paprika
1/2 tsp Grnd mace
1 tsp Thyme
2 Tbsp. Sugar
1 tsp Prague pwdr #1
3/4 c. Cool water
1/2 c. Soy concentrate Wide hog casings

1
Grind the fat through a 1/4 inch plate.
2
Grind lean meat through 1/2 inch plate.
3
Dissolve Prague pwdr in water to ensure even distribution.
4
Mix all ingredients, except casings, well.
5
Stuff into casings and twist at 12 inch intervals to create links.
6
Hang sausages in front of a fan in a cold place overnight to dry.
7
Smoke at less than 140F for 6 to 8 hrs.
8
Chill till hard.
9
Freezes well.

1439

kcal

Calories

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 5 lb Pork, fat and lean separated, 2 tsp Garlic pwdr, 2 Tbsp. Kosher salt, 1 Tbsp. Grnd black pepper, and more.

Yes, Andouille 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.

Andouille Recipe

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