Andouille Sausage 56 Recipe

Name: Andouille Sausage 56 Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lb Pork butt, cubed; 2 lb Pork fat; 1/2 c. Garlic, no germ; 4 Tbsp. Salt; 1 tsp Grnd pepper; 1/4 tsp Cayenne; 1/4 tsp Chili pwdr; 1/4 tsp Mace; 1/4 tsp Allspice; 2 tsp Thyme, minced fine; 1/2 tsp Sage, dry

Eats Now Editorial Team · 2792 kcal · Meat & Poultry

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Andouille Sausage 56 Recipe – a delicious recipe with Pork butt, Garlic, Salt, pepper, Cayenne, Allspice. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

8 lb Pork butt, cubed
2 lb Pork fat
1/2 c. Garlic, no germ
4 Tbsp. Salt
1 tsp Grnd pepper
1/4 tsp Cayenne
1/4 tsp Chili pwdr
1/4 tsp Mace
1/4 tsp Allspice
2 tsp Thyme, minced fine
1/2 tsp Sage, dry

1
["Combine dry ingredients.", "Mix with meat.", "Pass through large plate one time.", "Add in liquid and mix well.", "Pipe into 12"" links.", "NOTES :*True Andouille is made of just casings stuffed into a casing."]

2792

kcal

Calories

159

Fat

Carbs

308

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 8 lb Pork butt, cubed, 2 lb Pork fat, 1/2 c. Garlic, no germ, 4 Tbsp. Salt, and more.

Yes, Andouille Sausage 56 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.

Quick Info

Servings
4 servings
Calories
2792 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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