Andouille Sausage Recipe

Name: Andouille Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pounds pork shoulder boneless; 3 tablespoon salt; 2 tablespoon sweet red bell peppers cracked; 2 tablespoon cayenne pepper; 2 teaspoon garlic ground; 2 teaspoon onion powder; 1/2 cup paprika; 1/2 ounce cure , (morton tender quick is ok); 2 cups milk, skim, (non fat) powder (not quick dissolving) or soy pro; 1 quart water

Servings: persons

1
Cut meat into small pieces and mix with the dry milk or soy powder both are tasteless and their primary purpose is to keep the sausage juicy.
2
Place the rest of the spices in a container and add 1 quart of cold water, mix well, pour over meat and really mix thoroughly.
3
Put through a grinder with 1/2 inch holes in the grinder plate in combination with a sausage stuffer tube.
4
Use small intestine casings and make the individual sausages about 10 inches long either by twisting or tying the 10 inch lengths .
5
Hang on a rack and dry about 1 hour.
6
Hang in smoker, gradually bring temperature to between 160F and 180F degrees.
7
Smoking may require 6 or 8 hours be patient apply heavy smoke until internal temperature of sausage is 152F degrees.
8
Remove and place in ice water until temp drops to 110F degrees.
9
Hang sausage at room temp for about 1 hour until a nice bloom develops (colour) cool over night in the frigerator before eating.
10
Note: do not allow smoker to get over 180F degrees since you are not cooking, you are smoking.
11
I keep these sausages in our deep freeze all the time

2913

kcal

Calories

166

Fat

Carbs

314

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 10 pounds pork shoulder boneless, 3 tablespoon salt, 2 tablespoon sweet red bell peppers cracked, 2 tablespoon cayenne pepper, and more.

Yes, Andouille Sausage 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!

Andouille Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions