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

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

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.

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 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.

Andouille Sausage

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